Watermelon Beet Salad
This watermelon beet salad is a beautiful and refreshing salad for all of your summer meals! (vegetarian, gluten-free)
Prep Time: 10 minutesCook Time: 30-45 minutesTotal Time: 40-55 minutes
Yield: 4-6 servings 1x
Category: appetizer, salad
Method: baked
Cuisine: American
INGREDIENTS
2 large beets, cooked and cut into 1/2 inch cubes
2 cups seedless watermelon, cut into 1/2 inch cubes
1/4 cup goat cheese, crumbled (or feta cheese)*
1/4 cup walnut pieces
1/4 cup watercress
1 tbsp high quality olive oil
Sea salt and freshly cracked pepper to taste
INSTRUCTIONS
If using raw beets, preheat 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 before handling. It is best to cook the day before and cut into cubes right before making the salad.
On a platter, arrange beet and watermelon cubes. Sprinkle with goat cheese, walnuts, and watercress. Drizzle with olive oil and sprinkle with salt and pepper. Serve immediately.
