Beet Watermelon Goat Cheese Salad

It's finally summer in Vancouver!  YAY!  Ok, that was short-lived...  One day of sun and then the clouds roll in and the rain is inevitable.  That's ok because somehow this Piglet has caught a cold.  How can I catch a cold in June???  Oh wait, nevermind, it's actually Juneary here.  So sad.  Since I'm sick at home, what else can I do but cook?  Having made it out to a local farmer's market before my sickness became full blown, I was able to pick up some beautiful golden beets from a local vendor.  Well, ladies and gents, in anticipation of the summer to come (hopefully soon) and having found some beautiful produce, I'm going to show you one of my favorite salads that I love to eat in the heat.  Bon appetite!

Tools needed:

• Peeler
• Knife and cutting board
• Medium pot
• Stainer
• Salad bowl or plate

Ingredients:

• 2 cups prepared salad mix - micro greens or assorted greens - whatever you prefer!
• 4 medium sized beets (I got the golden variety but the red beets work just as well)
• 1/4 of a mini watermelon (or the equivalent amount in a large watermelon)
• 1/4 cup of goat cheese
• 3-4 tbsp of balsamic reduction (depending on the size of your salad and your tastes)
• 1/4 cup candied pecans
• Salt and pepper to taste

Directions:
1. Peel beets and place into medium pot and cover with enough water so the beets are submerged.  Place pot onto high heat, bring to a boil and then reduce the heat to medium - cook beets for 20-25 minutes until they're tender in the middle.  Bigger beets require longer cooking time and smaller beets require less - just keep your eye on it.  When you insert a knife, it should give only a bit of resistance.  Once cooked through, remove beets from water and place in ice cold water until completely cooled.  Cut into slices.

Look how beautiful the golden beets look...  Again, the red beets taste the same and work just as well in this salad.


2.  Cut watermelon into slices about a cm thick and bite-sized.


3.  Place salad on plate.  Put sliced beets and sliced watermelon in.  


4.  Break the goat cheese into bite-sized pieces using a spoon.  Place into salad.


5.  Drizzle salad with balsamic reduction


6.  Add candied pecans on top.


7.  Optional - season with salt and pepper to your taste (I didn't add any in mine but some people prefer it)


8.  Toss if you like.  Eat and enjoy!

Look at all the great colours...  I love summer when there's such an abundance of color fruits and veggies.  This salad is best served cold so leave the components in the fridge before you assemble and serve.