Beet, Watermelon and Feta Cheese Salad
French Bread with Garlic Dipping Oil
Ingredients
- 3 large golden beets, peeled and cut into wedges
- 2 Tbsp olive oil, divided
- ½ tsp each of salt pepper, divided
- ½ (10-oz) pkg baby arugula
- 2 Tbsp fresh basil leaves
- 1½ cups cubed watermelon
- 1 Tbsp fresh lemon juice
- 1 Tbsp finely minced red onion
- ½ Tbsp Dijon mustard
- ½ Tbsp honey
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 425°F.
- Combine beets, 1 Tbsp olive oil, ¼ tsp salt and ¼ tsp pepper on a rimmed baking sheet coated with cooking spray.
- Bake 25 minutes or until beets are tender and browned; let cool slightly. Combine arugula, basil, watermelon, and beets in a serving bowl.
- Whisk together lemon juice, red onion, mustard, honey, remaining 1 Tbsp oil and remaining ¼ tsp each salt and pepper.
- Pour dressing over salad, tossing gently to coat. Sprinkle each serving with feta cheese.
Side Dish Ingredients
- 1 (13-oz) French baguette, cut into 6 slices
- ¼ cup olive oil
- 1 clove garlic, minced
Side Dish Instructions
- Warm bread, if desired.
- Heat oil and garlic in small skillet; cook 1 to 2 minutes or until garlic is fragrant. Pour olive oil mixture in a small bowl; serve alongside bread slices.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
