Prepare fresh and easy watermelon beet salad with homemade balsamic dressing for a light lunch or a refreshing side dish on a hot summer day. Serve it with sheet pan burgers and BBQ recipes like beef brisket in the oven or BBQ-baked chicken legs.
Key Ingredients
- Balsamic Citrus Vinaigrette: Dress the watermelon salad in a homemade citrus balsamic vinaigrette made from fresh orange juice, garlic cloves, aged balsamic vinegar, Dijon mustard, honey, lemon juice from a lemon, and extra-virgin olive oil.
Can I use a different salad dressing?
Substitute it with sherry shallot vinaigrette, fig balsamic dressing, miso vinaigrette, jalapeño lime vinaigrette, or basil balsamic vinaigrette.
- Watermelon: Include three cups of sweet, ripe watermelon. Look for a watermelon that is heavy for its size, with yellowish field spots, which indicates ripeness
- Beets: I often buy pre-cooked beets from Costco for salads and beetroot dip. Use plain, cooked beets rather than marinated or pickled beets. You will need four large red beets if you prefer to cook them from scratch (see the FAQ below for how to prepare them). And don’t throw away the greens, use them to make beet greens smoothie!
- Cucumber: I recommend using English or Persian cucumbers.
- Herbs: Fresh herbs are my favorite part of this watermelon beet salad! I typically alternate between fresh basil leaves or mint leaves, depending on what I have available.
- Onion: The sharpness of red onion complements the other ingredients in the salad, but shallots are just as tasty.
- Pistachios: Toast the hulled pistachios to enhance their flavor. Or you can use walnuts, pecans, sliced almonds, pine nuts, sunflower seeds, and pumpkin seeds for a much-needed crunch.
Additions and Substitutions
Beet watermelon salad is a versatile summer salad, so feel free to experiment and make it your own.
- Experiment with toppings. Try crumbling goat cheese, feta, gorgonzola cheese, or Manchego cheese over the fruit salad.
- Add mix-ins. Boost the flavor by including radishes, avocado cubes, and cherry tomatoes or even fruits like oranges, strawberries, and apples to complement the earthy flavor of the beets.
- Grill the melon. While fresh watermelon is delicious, grilling the slices first brings out a sweeter, caramelized flavor.
- Get in your greens. Serve the salad over a bed of fresh greens like baby spinach, arugula, romaine lettuce, peppery microgreens, or sweet pea leaves
How to add protein to this salad?
Add crispy bacon bits, white beans, thin-cut chicken breast, crispy chickpeas, halloumi, baked shrimp skewers, fried salmon bites, or baked tofu.
How to Make Watermelon Beet Salad
The full recipe with measurements is in the recipe card below.
Step 1: Prepare fresh beets in the oven or use store-bought beets.
Step 2: Combine orange juice, garlic, balsamic vinegar, mustard, honey, and lemon juice in a blender cup with an immersion blender. Then, slowly pour in the oil while blending. Set the dressing aside.
Step 3: Use a sharp knife to prepare the beets, watermelon, cucumber, and onions. Transfer them to a salad bowl with pistachios and basil. Pour the dressing over the top and toss to combine.
Expert Tips
- What’s the best way to cut a watermelon? Start by placing the watermelon on a sturdy cutting board. Slice off both ends to create flat surfaces to stabilize it. Then, stand the watermelon upright and cut it in half from top to bottom. Slice the watermelon halves into wedges, then cut the wedges into bite-size cubes.
- Cut the ingredients the same size. Cut the beets, watermelon, and cucumbers the same size for a more even bite.
If you enjoy this easy fruit salad, pair it with one of these dinner recipes!
Serving Suggestions
Savory, sweet watermelon beet salad is a breeze to prepare, and you can turn it into a complete meal by adding white beans, chicken, steak, fried salmon bites, or baked shrimp skewers.
The fresh flavors of watermelon beet salad pair perfectly with grilled chicken or fish. It’s also great alongside a crusty baguette or Dutch oven sourdough bread. Add a side of fluffy quinoa or farro for a heartier option.
What To Do With Leftovers
- Refrigerate: The salad is best enjoyed fresh, but store the leftovers in an airtight container for 1-2 days.
Frequently Asked Questions
Can I make this salad ahead of time?
Meal prep the salad by preparing the ingredients and storing them separately until you are ready to serve.
Can I use canned beets?
I wouldn’t recommend using canned beets for watermelon beet salad, as it’s all about fresh-tasting flavor. If you want to skip cooking the beets, opt for pre-cooked beets– find them in the refrigerated section. I enjoy the ones from Costco or the brand Love Beets.
More Salad Recipes:
Watermelon Beet Salad
- Rimmed Baking Sheet (For Fresh Beets)
- ¼ cup orange juice, 1-2 oranges
- 2 garlic cloves, minced
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- lemon juice, one lemon
- ½ cup extra-virgin olive oil
- 3 cups watermelon, cut into 1-inch pieces
- 3 cups cooked whole beets, cut into 1-inch pieces, (4 fresh beets)
- ½ English cucumber, sliced and quartered
- ¼ medium red onion, thinly sliced
- ⅓ cup hulled pistachios, toasted
- ½ cup basil leaves
- Optional for Fresh Beets: Preheat the oven to 400ºF (204℃). Wrap fresh beets in foil and line them onto a baking sheet. Bake for 1 hour or until fork-tender. Unwrap the beets and peel them under cold water (they should come off easily).
- Combine orange juice, garlic, balsamic vinegar, mustard, honey, and lemon juice in a blender cup with an immersion blender. Then, slowly pour in the oil while blending. Set the dressing aside.
- Use a sharp knife to prepare the beets, watermelon, cucumber, and onions. Transfer them to a salad bowl with pistachios and basil. Pour the dressing over the top and toss to combine.
- What’s the best way to cut a watermelon? Start by placing the watermelon on a sturdy cutting board. Slice off both ends to create flat surfaces to stabilize it. Then, stand the watermelon upright and cut it in half from top to bottom. Slice the watermelon halves into wedges, then cut the wedges into bite-size cubes.
- Cut the ingredients the same size. Cut the beets, watermelon, and cucumber the same size for a more even bite.