B is for Birthdays.
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.
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.
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. ]