Towering Panela Watermelon Beet Salad In A Cotija Honey Crema
I am definitely holding on to the last days of warm weather here in California. Reminiscing the adventures of my summer city-life. Thinking of all the sites my eyes took in and remembering the flavors that inspired my palate to think beyond a lettuce salad. In turn, I have been making a Panela Watermelon Beet Salad drizzled in a Cotija Honey infused Crema dressing. I bulid it like a lego tower and imagine myself walking through a beautiful, fantastical metropolis where I could actually feast on the buildings. What a world that would be! Especially if that included a layer of Cacique’s Panela Cheese…
WHAT YOU NEED
- 3 – beets (cooked, peeled and cubed into ½ inch cubes)
- 1/2 – seedless watermelon (peeled and cubed into ½ inch cubes)
- 1 – cucumber (sliced and cut into ½ rounds )
- 1 – package of Cacique Panela cheese (Cut into ½ cubes)
- 1 – tablespoon chopped pistachios
- 2 – tablespoons honey
- 1/2 – cup Cacique Crema Mexicana
- 2 – tablespoons Cacique Cotija (crumbled fine)
HOW TO MAKE IT
- Place a medium pot filled halfway with water over a high flame and bring to a boil. Add beets and let boil for 45 minutes or until fork can easily pierce through.
- Remove from flame and drain water. Rinse under cold water allowing beets to cool, and drain again. Then take a beet and cut off ends, and slowly peel off skin either with your fingers or with a potato peeler. Once all skin is removed, cut into 1/2 inch cubes. Proceed to cut up the watermelon, cucumber, and Cacique’s Panela cheese into 1/2 inch cubes. Set to the side.
- Make the Cotija Honey Crema: In a small bowl whisk honey, Cacique Crema Mexicana, and Cacique Cotija. Mix well and set to the side.
- Let’s assemble: Start with 12 cubes of watermelon as the base and form into a square. Then top with 12 cubes of beets and form into a smaller square on top of the watermelon square. Next place 7.5 rounds of cucumber on top of the beets. Now for the Panela cheese, place 9 cubes of Panela on top of the cucumbers. Continue stacking the ingredients using smaller amounts as you get higher up the tower.
- Then sprinkle the top with pistachios and drizzle the Cotija Honey Crema all around the base of the salad tower. Once served drizzle more Cotija Honey Crema over salad if you can’t get enough of the yummy dressing.
