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
- In a large mixing bowl, combine the beets, watermelon, and feta cheese.
- In a small bowl, combine the olive oil and balsamic vinegar. Stir to combine.
- Then, pour the dressing over the salad and toss gently to combine.
- Serve immediately, or cover and refrigerate to serve chilled (see notes for preparing this salad ahead of time).
Notes
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- 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