roasted beet and pickeld melon salad

roasted beets

4 beets

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  Melon

1 Melon

1/4 cup honey

1/2 cup white wine

1/2 cup white balsamic vinegar

Use melon baller to scoop small balls. 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.

add goat cheese

pistachios