Summary
How to make Watermelon, Beet, and Feta Salad
Watermelon, Beet, and Feta Salad
Try this recipe for Watermelon, Beet, and Feta Salad, a refreshing and vibrant dish. Combining sweet watermelon, earthy beets, and tangy feta cheese with fresh herbs and a light vinaigrette, this colorful salad is perfect as a standout side or a light main course. Easy to prepare and delicious, it's sure to impress your guests!
Servings: 6
Ingredients
Salad Ingredients
- 5 Cups watermelon cut into 2-inch cubes
- 3 roasted glazed beets (recipe below), cut into 1-inch cubes
- 4- ounces feta cheese crumbled
- 6 basil leaves
- 8 mint leaves
- 2 T Lime juice
- 1 T honey
- ¼ tsp. kosher salt
- ½ tsp. ground black pepper
Beets Ingredients
- 3 medium sized beets
- 3 T extra virgin olive oil
- 2 T balsamic vinegar
- 2 T honey
- ¼ tsp. kosher salt
- ¼ tsp. ground black pepper
Instructions
Salad Instructions
- In a large mixing bowl, add your watermelon and glazed beets.
- Stack your basil leaves and mint leaves one on top of each other. Roll them up like a cigar and slice thinly (this is called a chiffonade).
- Whisk the lime juice, honey, salt and pepper in a small bowl and then pour over the watermelon and beets. Add in the basil and mint. Give this all a mix.
- Lastly, sprinkle in your feta cheese. Give it a mix. Enjoy!
Beets Instructions
- Preheat your oven to 400 degrees.
- Peel the beets. Wrap the beets loosely in aluminum foil and drizzle with 1 T of the olive oil. Place on the sheet pan. Place the sheet pan in the oven on the middle rack. Roast for 45 minutes or until they pierce easily with a knife or fork. Take them out of the oven and let them cool. Once cool, dice into 1-inch cubes.
- Heat a skillet over medium high heat. Once hot, add in the remaining 2 T of olive oil, honey and balsamic vinegar. Add your beets to the pan and sprinkle with the salt and pepper. Stir the beets to coat with the oil and vinegar. Cook till the liquid is reduced completely and the beets are coated. Enjoy!