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.
Ingredients You’ll Need
- Balsamic Citrus Vinaigrette: Dress the watermelon salad in homemade citrus balsamic vinaigrette made from fresh orange juice from 1-2 oranges, 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 and webbing for the best flavor.
- Beets: I often buy pre-cooked beets from Costco for salads and recipes like 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 crispy 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. Use this recipe as a starting point, and make it your own. Consider topping the fruit salad with crumbled goat cheese, feta, gorgonzola cheese, or manchego cheese. Include radishes, avocado, and cherry tomatoes or fruit like oranges, strawberries, and apples to complement the earthy flavor of the beets.
Fresh watermelon tastes incredible, but you can grill the watermelon slices before cutting them up and adding them to salad for a sweeter, caramelized flavor.
Save on time and use your favorite store-bought salad dressing, and change it up by serving the salad over a bed of greens like baby spinach, arugula, romaine lettuce, peppery micro greens, or sweet pea leaves.
How to add protein to this salad? Add crispy bacon, white beans, thin-cut chicken breast, 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.
Cook the Beets (or Use Store-Bought Beets):
Step 1: 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).
Make the Dressing
Step 2: Combine the orange juice, garlic, balsamic vinegar, Dijon mustard, honey, and lemon juice with an immersion blender, food processor, or blender.
Pour the olive oil into a tall cup or blender in a slow, steady stream while blending the ingredients. Set it aside.
Toast the Pistachios
Step 3: Warm a small skillet over medium-high heat and add the pistachios. Dry toast for 3 minutes and set them aside to cool.
Prepare the Watermelon and Vegetables
Step 4: Use a sharp knife to cut the beets, watermelon, and cucumber into bite-sized pieces and thinly slice the onions.
Assemble the Salad
Step 5: Transfer them to a serving bowl and top with toasted pistachios and basil.
Step 6: Drizzle balsamic citrus vinaigrette 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 beets, watermelon, and cucumber the same size for a more even bite.
If you enjoy the 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 shrimp.
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. Add a side of fluffy quinoa or farro for a heartier option.
What to do with the 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
- Immersion Blender or Blender
- Small Skillet
- Rimmed Baking Sheet (For Fresh Beets)
- Sharp Knife
- Serving Bowl
- ¼ cup fresh orange juice, 1-2 oranges
- 2 garlic cloves, minced
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- fresh lemon juice, 1 lemon
- ½ cup extra-virgin olive oil
- 3 cups watermelon, diced
- 3 cups cooked whole beets, diced, (about 4 fresh beets)
- ½ cucumber, sliced and quartered
- ¼ medium red onion, thinly sliced
- ⅓ cup toasted pistachios
- ½ cup fresh 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 the orange juice, garlic, balsamic vinegar, Dijon mustard, honey, and lemon juice with an immersion blender, food processor, or blender. Pour the olive oil into a tall cup or blender in a slow, steady stream while blending the ingredients. Set it aside.
- Warm a small skillet over medium-high heat and add the pistachios. Dry toast for 3 minutes and set them aside to cool.
- Use a sharp knife to cut the beets, watermelon, and cucumber into bite-sized pieces and thinly slice the onions.
- Transfer them to a serving bowl and top with toasted pistachios and basil.
- Drizzle balsamic citrus vinaigrette 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 beets, watermelon, and cucumber the same size for a more even bite.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.