This Watermelon Beet Salad is a great summertime salad – it’s light, refreshing, and full of flavor. Plus, it’s easy to make, making it the perfect dish for a summer cookout or potluck. This recipe is vegetarian and gluten-free, with a vegan option.

A spoon holding a bit of watermelon beet salad over a small white bowl.

This vibrant salad will be perfect for your next potluck. Not only is it fast and easy, it’s delicious as well.

I think you’re going to love this beet watermelon salad that can be made using pre-cooked beets to speed up the process. No need to turn on the oven for this crisp salad perfect for hot summer days.

Why You Need This Recipe

  • Make roasted beets ahead of time and this salad will come together quickly! You can also buy pre-roasted beets to use in this Watermelon Beet Salad.
  • You only need part of the watermelon, so you can still enjoy the rest in slices.
  • The ingredients of this watermelon salad play together nicely for a delicious flavor combination.

Key Ingredients

Ingredients for watermelon beet salad in small white bowls on a white surface.
  • Seedless watermelon is hydrating and the perfect touch of summer. Try to use a ripe juicy watermelon for the best flavor.
  • Roasted beets are high in folate and their rich color looks great. You can use red beets, yellow beets, or golden beets in this recipe. Or, see my related Golden Beet Salad recipe.
  • Feta adds just the right amount of tang. You can use regular feta or dairy-free feta to make this salad dairy-free and vegan. Or, you can even use creamy goat cheese as an alternative.
  • Olive oil is a healthy fat that will help you absorb the other nutrients.
  • Balsamic vinegar also adds richness to this simple dressing.

Be sure to check the full recipe card at the end of this post for the exact measurements.

Recipe Steps

Step One

Beets, watermelon cubes, and crumbled feta in a white serving bowl.

Combine the cubed beets and watermelon with the feta in a large bowl.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Stir up the ingredients well to combine.

Step Three

Mix the dressing in a small bowl and then stir into the salad to coat.

Drizzling and stirring in dressing to a bowl of watermelon beet salad.

Recipe Tips

  • Beets can be roasted in the oven or cooked in an Instant Pot (see my recipe for Instant Pot Beets). You can also use pre-roasted beets which are found in the refrigerated produce section of most grocery stores. Or you can use frozen cooked beets that you have defrosted.
  • You can double this recipe if you want more servings.
  • This salad is best served on the day it is made. That said, you can prep the salad ahead of time and then assemble it on the day you want to serve it.
  • If you don’t want your cheese to turn pink from the beets, you can serve the cheese on top without tossing it.
  • Feel free to get creative with the ingredients. You can also add thinly sliced red onion or use white balsamic vinegar instead of red. You can feel free to add black pepper or lime juice for extra flavor. Chopped crunchy walnuts on top would also be great.
A fork holding a bite of watermelon beet salad over a small white bowl.

Recipe FAQs

Is this recipe dairy-free?

I used traditional feta, but you can use a vegan or dairy-free variety if you’d like.

What’s the best way to roast beets?

You can very easily roast beets in the Instant Pot! I find it so easy even compared to the oven. You can even take a shortcut and look for pre-roasted and diced beets in the produce section.

Can I use raw beets in this salad?

No, it’s best to use roasted or baked beets so they are soft and easy to digest.

More Beet Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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A spoon holding a bit of watermelon beet salad over a small white bowl.

Watermelon Beet Salad

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5 from 1 review

Print Recipe

Summertime is perfect for enjoying delicious salads made with fresh, in-season produce. This Watermelon Beet Salad is a great example – it’s light, refreshing, and full of flavor. Plus, it’s easy to make, making it the perfect dish for a summer cookout or potluck. This recipe is vegetarian and gluten-free, with a vegan option.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Units Scale
  • 2 large roasted beets, quartered and then cut into bite-sized pieces
  • 3 cups watermelon (from about 1/4 of a medium seedless watermelon), cut into 1-inch cubes (you can also use a melon baller if you prefer)
  • 3 ounces crumbled feta cheese (you can also cube the feta cheese; use a dairy-free feta alternative for vegan or dairy-free diets)
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar

Instructions

  1. In a large mixing bowl, combine the beets, watermelon, and feta cheese.
  2. In a small bowl, combine the olive oil and balsamic vinegar. Stir to combine.
  3. Then, pour the dressing over the salad and toss gently to combine.
  4. Serve immediately, or cover and refrigerate to serve chilled (see notes for preparing this salad ahead of time).

Notes

  1. Beets can be roasted in the oven or cooked in an Instant Pot (see my recipe for Instant Pot Beets). You can also use pre-roasted beets which are found in the refrigerated produce section of most grocery stores.
  2. You can double this recipe if you want more servings.
  3. This salad is best served on the day it is made. That said, you can prep the salad ahead of time and then assemble it on the day you want to serve it.
  4. If you don’t want your cheese to turn pink from the beets, you can serve the cheese on top without tossing it.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 134
  • Sugar: 7.5 g
  • Sodium: 152.5 mg
  • Fat: 10.2 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 9.3 g
  • Fiber: 1.1 g
  • Protein: 2.9 g
  • Cholesterol: 12.6 mg

More Summertime Salads You Need to Try

Carrot Cucumber Salad

Cucumber Avocado Mango Salad

Erewhon Kale Salad

Healthy Ambrosia Salad

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.