Watermelon Beet Salad Recipes
WATERMELON BEET SALAD
This watermelon, beet and goat cheese salad is a beautiful, delicious and loaded with antioxidants! (vegetarian, gluten-free)
Provided by Kaleigh
Categories salad
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Scrub and rinse beets. Tightly wrap individual beets in foil and roast for 30-45 minutes, or until soft. Let cool completely before handling.
- Once cooled, use your hands to rub the skin from the beets. It should easily peel off. Cut beets into half inch cubes.
- Cut watermelon into half inch cubes.
- On a platter, arrange beet and watermelon cubes. Sprinkle with goat cheese and walnuts. Drizzle with olive oil and vinegar and sprinkle with salt and pepper.
Nutrition Facts : Calories 110 calories, Sugar 6.1 g, Sodium 464.2 mg, Fat 7.7 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 1.7 g, Protein 3.5 g, Cholesterol 4.4 mg
MY FAVORITE BEET SALAD
Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.
Provided by monkeydoo3
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g
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