This Beet Watermelon Salad is the ultimate summer dish. Sweet and salty, fresh and juicy, it is sure to surprise your taste receptors - in a good way!
This crisp salad is especially popular during the summer months, bringing together the best of summer produce.
I think it is a fantastic way to get some freshness to otherwise meaty and fatty BBQs or picnics. The sweet flavor of the fresh watermelon paired with the earthy beets creates a vibrant, winning combination!
Ingredients
The combination of watermelon and beets becomes more and more popular as those two perfectly combine each other! There are also some great additions, such as feta cheese or fresh basil for extra summer vibes.
Watermelon is the star of this salad, providing a juicy, sweet flavor and a refreshing crunch. It's rich in vitamin C and low in calories, making it a healthy addition to any salad.
Beets add an earthy sweetness and vibrant color. Both red beets and golden beets work well for this recipe.
Feta Cheese brings a tangy, creamy element to the salad and adds extra protein. It pairs wonderfully with the sweetness of watermelon and beets.
Basil adds a fresh, aromatic note that elevates the entire dish.
Olive Oil serves as the salad dressing.
Red Onion adds a sharp, zesty flavor that contrasts beautifully with the sweetness of the watermelon and beets.
Pistachios are the cherry on top! They contribute a satisfying crunch and are rich in healthy fats, protein, and fiber. Chopped almonds or walnuts can be used as substitutes if needed.
Optional: lemon juice for acidity, balancing the sweetness of the watermelon and beets. If you don’t have lemon juice, lime juice or white balsamic vinegar are great alternatives.
Each ingredient in this salad plays its own role in creating a balanced, flavorful dish, packed with nutritional benefits.
See the recipe card for quantities.
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 50-60 minutes or until tender.
- Let the beets cool, then peel and cube them.
- In a large bowl, combine the cubed beets, cubed watermelon, and thinly sliced red onion.
- Add the feta cheese crumbles and coarsely chopped basil leaves. Sprinkle with olive oil, salt, pepper, and chopped pistachios.
Hint: Thinly slice the red onion ensuring it blends well without overpowering the other ingredients. If you prefer a milder taste, you can use shallots or green onions.
Substitutions
Cheese: Swap feta with creamy goat cheese for a different flavor.
Nuts: Use almonds or walnuts instead of pistachios.
Herbs: Spinach can be used instead of basil.
Variations
These variations allow you to customize the Beet Watermelon Salad to suit your taste preferences and the ingredients you have on hand.
1. Citrus Twist: Add a burst of citrus by incorporating orange or grapefruit segments into the salad.
2. Mixed Greens: Enhance the salad’s nutritional value by adding a mix of fresh greens like arugula, spinach, or baby kale.
3. Nutty Crunch: Switch up the nuts by using toasted pine nuts, pecans, or sunflower seeds instead of pistachios. I recommend toasting the nuts, which boosts their flavor and adds an extra layer of crunch to the salad.
Equipment
I am pretty sure you already have the equipment that is needed for this recipe in your kitchen, but just to sum up, you will need: a large bowl, knife, baking sheet, aluminum foil, and serving plate.
Storage
Store any leftovers in an airtight container in the fridge. It’s best eaten within 1-2 days to keep the flavors fresh.
Top tip
Roast the beets in a batch ahead to save time. You can freeze it in an airtight freezer-safe container for 3 months.
FAQ
Yes, you can use pre-cooked beets to save time. Just make sure they are plain and not pickled, as pickled beets will alter the flavor of the salad.
If you don’t have feta cheese, creamy goat cheese or ricotta can be nice substitutes.
Just make sure to drain any excess juice from the watermelon cubes before adding them to the salad.
Related
Looking for other recipes like this? Try these:
Roasted Beet Watermelon Salad with Fresh Basil
This Beet Watermelon Salad combines juicy watermelon, earthy beets, tangy feta, and fresh basil. Perfect for hot summer days, it's a refreshing and delicious choice!
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
- 2 cups seedless watermelon, cut into half-inch cubes
- 1 large beet, roasted and cubed
- ⅓ cup feta cheese, crumbled
- ¼ cup fresh basil, chopped
- 2 tablespoons olive oil
- ¼ cup red onion, thinly sliced
- ¼ cup pistachios, chopped
- 1 tablespoon lemon juice (optional)
- Pinch of salt and black pepper
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a rimmed baking sheet. Roast for 50-60 minutes or until tender. Let them cool, then peel and cube the beets.
- Prepare the Watermelon: In a large bowl, combine the cubed beets and the watermelon (cut into half-inch cubes).
- Assemble the Salad: Add the red onion, feta cheese, and chopped fresh basil to the large bowl.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Combine Everything: Pour the dressing over the salad and toss gently to combine. Sprinkle with chopped pistachios and serve immediately.
Notes
Thinly slice the red onion ensuring it blends well without overpowering the other ingredients. If you prefer a milder taste, you can use shallots or green onions.
You can also buy pre-cooked beets to save quite a lot of time.
Nutrition
- Serving Size:
- Calories: 268
- Sugar: 35.2 g
- Sodium: 493.1 mg
- Fat: 9.1 g
- Carbohydrates: 48.3 g
- Protein: 4.4 g
- Cholesterol: 7.3 mg
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