Watermelon and Roasted Beet Salad with Fennel and Feta

Prep Time: 45 Minutes

Cook Time: 30 Minutes

Ready In: 75 Minutes

Servings: 6

Ingredients:

1 cup(s) tangerine or orange juice

3 tablespoon(s) balsamic vinegar

1 shallot peeled and minced

s&p to taste

6 sprig(s) cilantro de-stemmed and chopped

4 large basil leaves chopped

1 teaspoon(s) thyme chopped

2 medium golden beets trimmed, not peeled

1 large chiogga beet trimmed, not peeled

2 cup(s) arugula leaves

3 cup(s) watermelon cubes

1/2 fennel bulb thinly sliced

2.5 ounce(s) sharp feta cheese

Directions:

1. Preheat oven to 350.
2. Whisk together all dressing ingrediants.
3. Set beets in small roasting pan and roast until tender, approximately 1/2 - 1 hour depending on size of beets.
4. Cool beets and peel. Cut into cubes; toss w/ 1/4 of dressing and set aside for at least 10 minutes.
5. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter fennel slices and crumble cheese on top. Drizzle additional dressing as desired.

By RecipeOfHealth.com