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.
- 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)
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.
Cut up your baby cucumber and your watermelon.