Beet and Watermelon Salad

I’m a huge proponent of getting your nutrients from your food instead of using supplements. This recipe captures the freshness of summertime on your plate and is perfect for boosting your nitric oxide levels. Also, it contains some bonus L-citrulline and L-arginine too!

Beet and Watermelon Salad
    Servings2 people
    Ingredients
    Salad
    • 4cups Arugula
    • 1 Beetlarge, steamed and cut into 1/2 inch pieces*
    • 2cups Watermelonchopped, seeded, and cut into 1/2 inch pieces
    • 1tbsp Dillfresh, chopped
    • 1/3cup Walnutstoasted, chopped*
    Dressing
    • 2tbsp Avocado Oil
    • 1/2 Orangejuiced
    • 1dash Sea SaltHimalayan or Celtic
    Toppings
    • 2oz Goat Cheese
    Instructions
    1. Place arugula in a medium sized salad bowl.
    2. Add beets, watermelon, dill, and walnuts.
    3. In a separate small bowl, whisk together oil, orange juice and salt.
    4. Pour on salad and toss to combine.
    5. Top with pieces of goat cheese.
    Recipe Notes

    *Notes:
    To steam a beet:  Peel and cut beet into ½ inch pieces.  Place in a steamer basket and saucepan filled with 2 inches of water.  Bring water to a simmer and add beets.  Cover and steam for about 15-20 minutes, or until beets are tender when pierced with a fork.


    To toast walnuts: Heat a dry skillet on medium-low heat and place walnuts in pan.  Stir often to prevent from burning.  Cook for about 3-5 minutes until they are golden brown and have a pleasant aroma.  Remove from heat and transfer to a plate to prevent burning, chop once cool.

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    from Ask the Dentist https://askthedentist.com/recipe/beet-watermelon-salad/

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