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Nutrition Facts
Serving Size 198 g
(Approx. 6 Servings)
Amount Per Serving
Calories 110 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 170 mg 7%
Total Carbohydrate 17 g 6%
Dietary Fiber 3 g 12%
Sugars 13 g
Protein 2 g
Vitamin A 10% Iron 4%
Vitamin C 70% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Concasse of Beet, Strawberry & Watermelon

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb red beets
3 cup(s) watermelon, diced
1 Pt strawberries, diced
2 Tbsp white balsamic vingar
1/4 cup(s) olive oil
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Instructions

1
Bring beets to a boil on high heat, cover and lower to a simmer until fork tender. Remove and rinse under cool water until cool enough to handle.
2
Peel beets and discard peeling. Dice beets and place in a bowl along with diced watermelon and strawberries.
3
Drizzle with white balsamic vinegar and olive oil. Season to taste with salt and pepper, cover and refrigerate until ready to use.
4
Chef's Note: Serve with arbol chili tahini, balsamic reduction and field greens.