Summer days call for special salads. Why not try something a little different?
Wrap whole beetroot individually in foil. Set on a baking sheet and roast in oven for 1 hour. Unwrap beetroot and cool to room temperature. Peel and quarter.
Bring a small saucepan of water to a boil. Drop tomatoes into boiling water for 30 seconds, then quickly drain and rinse with cold water. Slip the skins off the tomatoes, leaving tomatoes whole.
Brush watermelon pieces with Clippys Apple, Redcurrant & Chilli Jelly. Set pieces jelly-side down on hot griddle pan or grill for 2 minutes, or until lightly charred. At the same time, set beet quarters on griddle or grill for 2 minutes.
To serve the salad, place two slices of watermelon on each plate. Top with grilled beets and tomatoes. Scatter goat cheese and pea shoots over the salad, then drizzle with sherry vinaigrette. Sprinkle with a bit of sea salt and a few grinds of black pepper and serve immediately.
Recipe courtesy of : www.minnesotamonthly.com