This is one of my favorite summer salads and it travels well. Our watermelon isn’t ready at the farm yet, but I still thought I would share this with you since we do have beets. I have used mangos instead of watermelon and it’s good that way too.

• 1 bunch beets, cooked (either roasted or boiled) and cut into small bites
• Equal amount of watermelon cut the same size

For the dressing, I use:

• 1 tablespoon of sherry vinegar
• 1 tablespoon of balsamic vinegar
• ¼ cup neutral oil

Mix the dressing and pour it over the beets and melon and let that sit for an hour or so.
I like to serve the beets and melon over some bitter, spicy greens and top it with either feta or a blue cheese and some roasted nuts.
Look how shiny the beets get from steeping in the dressing and how the watermelon picks up the red color of the beets.

– Mo