Beet Fruit Salad with Raspberry Dressing

6 Boston or radicchio lettuce leaves
1 small honeydew or cantaloupe melon, peeled and thinly sliced
1 ½ pound beets, cooked, peeled, and sliced
1 medium red onion, sliced
½ cup olive oil
¼ cup raspberry vinegar
1 teaspoon honey mustard
¼ teaspoon salt
¼ teaspoon pepper
1 cup cottage cheese or crumbled goat cheese

Arrange lettuce on 6 salad plates. Arrange melons, beets, and onion over lettuce. Combine remaining ingredients (except cheese) and drizzle over salad. Sprinkle cheese over each salad. Six servings.

Roots: The Underground Cookbook

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