Tuesday, June 21, 2011

Beet and Watermelon Salad

After the Boy and I got back from Wine Country we stopped at Oola in SOMA for lunch.  We had this amazing Beet and Watermelon Salad that we completely devoured.  The Boy wanted to make it again for dinner, so we did and it turned out amazing.  I substituted Watercrests with Pea Shoots but Micro Greens work well here also.

Watermelon and Beet Salad:
4-5 beets, cubed
1-2 cups of largely cubed watermelon
1 oz goat cheese, crumbled
1 large handful of pea shoots or some type of green
1 handful of pistachios
1 sprig of thyme, leaves removed
1 tbsp Champagne Vinegar or
Orange Muscat Champagne Vinegar at TJ's
1 tsp - tbsp extra virgin olive oil
salt and pepper to taste

To make the dressing, put the thyme leaves, salt, pepper and vinegar in a bowl.  Whisk in the olive oil in a stream till combined.  Add to the rest of the salad and toss to combine.  Add a touch of cracked black pepper on top at the very end.

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