Beet, Cucumber Watermelon Salad

Happy Monday!  I couldn’t be more thankful for today’s cool weather.  Saturday’s humidity definitely made me lose my cool a bit.  My tolerance for being outdoors had hit its max capacity.  How did this even happen?  Well, every day this week I have been soooooo hot.  Every building I have been in (with the exception of Costco’s produce refrigerator section) has been crazy warm.   Every day has felt as if the backs of my knees were peeing sweat.  After I showered on Saturday, I stepped outside and I felt as though the sun had woken up and yawned its steamy morning breath upon me.  I had officially lost my S*#t!

So after I had my adult/childlike meltdown tantrum, I decided the best way to cool off is to make a refreshing and delicious salad.

Ingredients: 

  • 3 chioggia beets (you will have plenty of leftovers of this)
  • olive or avocado oil for drizzling over beets for baking
  • 1.5 tbsp of fresh dill (more if you want)
  • 1.5 tbsp of fresh cilantro (more if you want)
  • 3/4 cup watermelon
  • 1 baby cucumber
  • 1 half squeezed lime
  • optional pumpkin seeds (just a sprinkle)

Directions:

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Peel and chop your beets into tiny cubes.

Line your baking sheet with foil.  Drizzle with a little olive or avocado oil.  Place the beets on the foil.  Bake on 385 for about 30-35 mins or until slightly browned.  You can add a little sea salt to them before they go in the oven if you like.

 

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Chop up your cilantro and dill.

Cut up your baby cucumber and your watermelon.

 

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Mix the watermelon, cucumber, 1 or 2 spoonfuls of the beets, and herbs in a bowl.  Squeeze half a lime over the top and enjoy.  Sprinkle some pumpkin seeds on top if you want.  

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