Watermelon-beet salad with cherry tomatoes
Test Kitchen Manager and Chef at Kitchen Storiesinstagram.com/deepfriedtiger
frying pan, large bowl, cutting board, knife, bowl, whisk
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Nutrition per serving
Step 1/ 4
- frying pan
Toast pine nuts in a frying pan over medium-high heat until fragrant and lightly browned.
Step 2/ 4
- large bowl
- cutting board
Wash and dry romaine lettuce. Cut into thin strips and set aside. Cube red beets and add to a large bowl. Peel watermelon and dice. Halve cherry tomatoes and add to the bowl with red beets and watermelon.
Step 3/ 4
Halve chili, remove the seeds, and finely dice. Zest and juice lemon. Add lemon zest, juice, balsamic vinegar, chili pepper, sugar, salt, and olive oil to a bowl, and stir until well combined.
Step 4/ 4
Serve the watermelon-beet salad with shredded romaine lettuce, toasted pine nuts, and balsamic vinaigrette. Enjoy!
Enjoy your meal!