Watermelon Beet Salad
This watermelon, beet and goat cheese salad is a beautiful, delicious and loaded with antioxidants! (vegetarian, gluten-free)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: salad
- Method: roasted
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- Once cooled, use your hands to rub the skin from the beets. It should easily peel off. Cut beets into half inch cubes.
- Cut watermelon into half inch cubes.
- 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.
Notes
- 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
Find it online: https://livelytable.com/watermelon-beet-salad/