B is for Beet (and Watermelon Salsa)

by Sarah on August 13, 2012 · 13 comments

B is for Birthdays.

And I had a beautiful one.

But I’m going to save that bounty of good eats (including an entire beer pairing dinner and Bring Your Own Topping gelato party) for a big bad post later in the week.*

*At which time I’ll also announce a bound-to-be-excited winner of the Birthday Cake Nutty Butter giveaway.

Instead, today, I am going to focus on earning an A instead of a B in the little game my blogger bud at Better with Veggies, Heather, brainstormed and bedubbed* Meatless Mondays A-Z.

*I don’t think that is actually a word.

B is for Beet.

Because I was so busy being bodaciously birthday-ed this weekend, I am actually posting a recipe I bypassed way back during my June beet bonanza.Raw Beet + Watermelon Salsa might seem a bit basic, but it is definitely not boring.It begins with–as you might have guessed–peeled raw beets, finely diced.

Make sure you cut off the tail.*

*Which I would like to point out looks oddly like a rat tail. And NOT the kind sported during the late 80s and early 90s by Billy Ray Cyrus and the boy I had a crush on in second grade. As I have already revealed my watermelon(choly) this summer, it should be no surprise that I not only had watermelon on hand, but also that I wanted to recreate a pairing I had previously attempted.Shoud you all be diligent students of The Smart Kitchen, you know that the rest of the requirements for superb salsa are simple: cilantro, lime juice, red onion, and jalapeno.

Bound together in a bowl…Bellisima!Raw Beet + Watermelon Salsa

1 1/2 cup raw beets, finely diced

1 1/2 cup seedless watermelon, finely diced

1 jalapeno, seeded (or not) and chopped

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

Juice of one lime

Combine all ingredients in a bowl. Stir well to combine.

[Flavors develop and beets soften over time. :)]


B is also for Back-to-School, and today is my first day of pre-service week!


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