INGREDIENTS

3 cups baby arugula
4 oz. roasted beets cut into 1-inch cubes
4 oz. cubed watermelon cut into 1-inch cubes (4 oz)
2 oz. queso fresco in large crumbles (some will go on top of salad)
8 thin slices red onion
1 large serving spoon of pepita brittle broken, chopped or crushed into small pieces
2 oz. lemon basil vinaigrette

DIRECTIONS

Roast beets by wrapping in aluminum foil and placing in a 350 degree oven for 1 ½ hours. Cool, peel and cube.
In bowl toss together arugula, beets, watermelon, onions and most of the queso fresco. Mound onto the center of a plate, putting as much of the beets and fruit on top of the salad as possible.
Sprinkle the rest of the queso fresco over the salad. Sprinkle the pepita brittle all over the top of the salad and around the plate as well.

Recipes courtesy of Executive Chef Deborah M. Schneider of SOL Mexican Cocina solcocina.com