This refreshing and mouth watering salad contains nature’s electrolytes. Both beets and watermelon is a good source of potassium. In addition watermelon is packed with vitamin C, vitamin B-6 and contains antioxidants.
- 1 large or 2 medium golden beets. (Red beets works well too, however I prefer the color contrast of the golden beets. You can even find cooked beets in some grocery stores, like Trader Joe’s)
- unseeded/seedless watermelon, cubed
- arugula
- crumbled goat cheese
- cherry balsamic vinegar
- extra virgin olive oil
Wrap beets individually in heavy duty aluminum foil and roast beets for 45-60 mins in oven 400F depending on size. Allow to cool. The skin should peel off easily. Cut the beets and watermelon and add to arugula. Sprinkle with goal cheese, a touch of olive oil and a cherry balsamic vinegar.
The Hungry Athlete 