Watermelon Beet Salad

closeup of watermelon beet salad with goat cheese and walnuts in a grey plate.

This watermelon, beet and goat cheese salad is a beautiful, delicious and loaded with antioxidants! (vegetarian, gluten-free)


  • 2 large beets
  • 2 cups seedless watermelon
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup walnut pieces
  • 1 tbsp high quality olive oil
  • 1 tbsp white balsamic vinegar (or regular balsamic)
  • Sea salt and freshly cracked pepper, to taste


  1. Heat oven to 400°F. Scrub and rinse beets. Tightly wrap individual beets in foil and roast for 30-45 minutes, or until soft. Let cool completely before handling.
  2. Once cooled, use your hands to rub the skin from the beets. It should easily peel off. Cut beets into half inch cubes.
  3. Cut watermelon into half inch cubes.
  4. On a platter, arrange beet and watermelon cubes. Sprinkle with goat cheese and walnuts. Drizzle with olive oil and vinegar and sprinkle with salt and pepper.


  • I like to cook the beets a day ahead, if possible so that they're chilled and ready to go. This is a great way to use up leftover beets!
  • If you have them, microgreens are delicious on this salad. So are fresh herbs, such as basil or mint.
  • For a vegan version, omit the goat cheese.

Keywords: watermelon and roasted beet salad, watermelon beet goat cheese salad