Beet and Watermelon Salad

Menu PartSalad
Cuisine TypeAmerican

San Diego State University
San Diego

This simple salad tastes like summer in a bowl, with fresh watermelon, beets, basil, olive oil and vinegar. To turn it into more of an entree, add cubes of feta cheese or crumbled goat cheese.


2 lb. red beets
2 lb. seedless watermelon
1 bunch basil, cleaned
1⁄4 cup olive oil
2 tbsp. cider vinegar
Salt and pepper to taste 


  1. Roast beets in 375 F oven until tender and knife tip can be inserted easily, about 1 hour. Peel and dice beets when cool. Peel and cut watermelon in ½-in. dice.
  2. Cut basil in chiffonade and gently fold together with all ingredients in large bowl. Season to taste and let salad macerate for 30 minutes in refrigerator.
  3. Adjust seasonings and serve.

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