Why You’ll Love This Recipe
Watermelon Beet Salad is the ideal combination of sweet and savory flavors. The sweetness of watermelon pairs perfectly with the richness of roasted beets, and the creamy feta or goat cheese adds a tangy contrast. The salad is also packed with refreshing mint and arugula for a peppery kick. It’s quick to prepare, visually stunning, and can be easily customized. Whether you’re serving it at a BBQ, as part of a picnic, or just as a refreshing snack, this salad is sure to be a crowd-pleaser.
Ingredients
- 2 cups watermelon, cubed
- 2 medium-sized beets, roasted and sliced (see notes for how to roast beets)
- 1/2 cup feta cheese or goat cheese, crumbled
- 1/4 cup fresh mint, chopped
- 1/4 cup arugula or mixed greens (optional)
- 1/4 cup red onion, thinly sliced (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or lemon juice for a lighter flavor)
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For Roasting the Beets:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Beets: Wash and peel the beets. Wrap them in aluminum foil and place them on a baking sheet. Roast for 40-50 minutes or until the beets are tender (you can check by inserting a fork). Once done, let them cool, then peel and slice them into rounds or wedges.
For the Salad:
- Prepare the Ingredients: While the beets are roasting, cube the watermelon into bite-sized pieces, chop the mint, and slice the red onion (if using).
- Assemble the Salad: In a large bowl, combine the cubed watermelon, roasted beet slices, mint, arugula (if using), and red onion (if using). Gently toss to mix.
For the Dressing:
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or lemon juice), honey (if using), salt, and pepper.
- Drizzle the Dressing: Drizzle the dressing over the salad and toss gently to coat everything evenly.
For Serving:
- Top with Cheese: Sprinkle the crumbled feta or goat cheese over the salad before serving. Serve immediately or refrigerate for up to 1 hour before serving.
Servings and Timing
- Servings: Makes about 4 servings
- Prep Time: 10 minutes (plus beet roasting time)
- Cook Time: 40-50 minutes for the beets
- Total Time: 50-60 minutes (including beet roasting)
Variations
- Vegan Version: Omit the cheese or substitute with a dairy-free cheese, such as vegan feta or cashew cheese.
- Add Nuts: For a crunchy contrast, add toasted nuts such as walnuts, pistachios, or almonds.
- Citrus Twist: Add orange segments or a sprinkle of citrus zest to bring a bright, zesty flavor to the salad.
- Herb Variations: Experiment with other fresh herbs like basil, parsley, or tarragon for a different flavor profile.
- Spicy Kick: Add a pinch of chili flakes or a finely chopped jalapeño to the dressing for a bit of heat.
Storage/Reheating
This salad is best served fresh, but you can store it in an airtight container in the refrigerator for up to 1 day. If making ahead, it’s best to keep the dressing separate and drizzle it just before serving to avoid wilting the greens. The watermelon will release water over time, so for the freshest experience, enjoy the salad within a few hours.
FAQs
1. Can I use pre-cooked beets instead of roasting them myself?
Yes, you can use pre-cooked or canned beets if you’re short on time. Just make sure to drain them thoroughly before using them in the salad.
2. How do I make the dressing lighter?
For a lighter version of the dressing, you can substitute balsamic vinegar with lemon juice and skip the honey or maple syrup. You can also use a smaller amount of olive oil for a less rich dressing.
3. Can I make this salad without cheese?
Yes, this salad is still delicious without cheese, and you can add avocado, nuts, or seeds for extra richness and texture if desired.
4. How do I roast beets quickly?
If you’re short on time, you can microwave the beets instead of roasting them. Simply wrap the unpeeled beets in a damp paper towel and microwave them for 5-10 minutes until tender. Let them cool and peel before slicing.
5. Can I use frozen watermelon?
Fresh watermelon is recommended for this salad for the best texture and flavor. Frozen watermelon may become mushy once thawed and release excess water.
6. How do I make this salad spicier?
To add spice, you can drizzle a little chili oil over the salad or mix in some finely chopped jalapeño or a pinch of chili flakes to the dressing.
7. Can I make this salad ahead of time?
While you can prep the ingredients ahead of time, it’s best to assemble the salad just before serving to keep the watermelon fresh and crunchy.
8. Can I use a different type of cheese?
Yes! If you don’t like feta or goat cheese, try using crumbled blue cheese, ricotta, or even fresh mozzarella for a creamy alternative.
9. Can I add quinoa or grains to this salad?
Absolutely! You can add cooked quinoa, couscous, or farro to make this salad more filling and add some heartiness to the dish.
10. How can I make this salad sweeter?
To enhance the sweetness of the salad, you can add a little extra honey or maple syrup to the dressing, or toss in some extra fruit like diced apples, pears, or grapes.
Conclusion
Watermelon Beet Salad is a vibrant, refreshing, and healthy dish that perfectly balances the sweetness of watermelon with the earthiness of roasted beets. Topped with creamy cheese, fresh herbs, and a tangy dressing, this salad is a perfect side dish or light meal for any occasion. Its bold colors and bright flavors make it an impressive addition to your summer menus, and it’s versatile enough to customize with your favorite ingredients. Enjoy this delicious, nutritious salad that’s sure to become a favorite!
PrintWatermelon Beet Salad
Watermelon Beet Salad is a refreshing and vibrant dish that combines the sweetness of watermelon with the earthy richness of roasted beets. It’s a healthy, flavorful, and visually stunning salad perfect for summer gatherings, BBQs, or as a light lunch.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes (for beets)
- Total Time: 50-60 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasted
- Cuisine: Fusion
Ingredients
- 2 cups watermelon, cubed
2 medium-sized beets, roasted and sliced
1/2 cup feta cheese or goat cheese, crumbled
1/4 cup fresh mint, chopped
1/4 cup arugula or mixed greens (optional)
1/4 cup red onion, thinly sliced (optional)
For the Dressing:
2 tablespoons olive oil
1 tablespoon balsamic vinegar (or lemon juice for a lighter flavor)
1 teaspoon honey or maple syrup (optional, for sweetness)
Salt and pepper to taste
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Beets: Wash and peel the beets. Wrap them in aluminum foil and roast for 40-50 minutes, or until tender. Let them cool, peel, and slice them into rounds or wedges.
- Prepare the Ingredients: Cube the watermelon, chop the mint, and slice the red onion (if using).
- Assemble the Salad: In a large bowl, combine the watermelon, roasted beet slices, mint, arugula, and red onion. Toss gently.
- Make the Dressing: Whisk together olive oil, balsamic vinegar (or lemon juice), honey (if using), salt, and pepper in a small bowl.
- Drizzle the Dressing: Pour the dressing over the salad and toss gently to coat.
- Top with Cheese: Sprinkle the crumbled feta or goat cheese on top before serving. Serve immediately or refrigerate for up to 1 hour before serving.
Notes
- For a vegan version, omit the cheese or substitute with vegan feta or cashew cheese.
- Adding nuts like toasted walnuts or pistachios will add a nice crunch.
- For a zesty twist, you can add orange segments or zest to the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
