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Wednesday, June 11, 2014

roasted beet and melon salad

i helped a friend cook for an event she was putting together, she selected this recipe from my pinterest boards... o-m-g is all i gotta say, WHAT TOOK ME SO LONG! i am wild over this salad, my pics do not do it justice, i have made it 3 times since, i never get the right pics, at this stage of the game i only need one pic to remember the recipe, i think its my new summer fav~







roasted beet and melon salad

roasted beets
pickled melon balls
goats cheese
greens
pistachios

4 beetroots
Preheat the oven to 375°F. Cover the Beets with aluminum foil and roast them until tender, 40 to 45 minutes. Remove them from oven and cool the beets. Take the skin off and slice thinly on a mandolin.

Pickled French Melon
1 small French Melon, peeled
1/4 cup honey
1/2 cup white wine
1/2 cup white balsamic vinegar

Use melon baller to scoop small balls from the french melon. Combine honey, white wine and white balsamic vinegar in a saucepan and bring to simmer. Place the melon balls in a small bowl. Pour the hot pickling liquid over the melon and marinate at room temperature for 1 hour.