Roasted Beet and Watermelon Salad
 
Prep time
Cook time
Total time
 
This salad is the epitome of summer - fresh, sweet, salty, and packed full of juicy watermelon and beets, salty feta, and refreshing basil. I used a cookie cutter to cut the watermelon into circular shapes, but you can cube or slice it in anyway you'd like.
Author:
Serves: 2
Ingredients
  • 1 medium beet, trimmed and scrubbed
  • ~1/8 seedless watermelon
  • 5-8 leaves basil, sliced thinly
  • 2-4 tablespoons crumbled feta
  • 2 tablespoons crushed pistachios
  • ½ teaspoon lemon
  • ½ teaspoon extra virgin olive oil
  • sea salt, to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wrap beet loosely in foil and roast on the middle rack in the oven for 50-60 minutes, or until tender, and let cool.
  3. Meanwhile, slice watermelon into ~1/8 inch slices. Use a round cookie cutter (I used a 2.5 inch cookie cutter) to cut about 6 rounds.
  4. Once the beet has cooled, peel the skin and slice into ⅛ inch rounds.You can clean up the rounds and make the size match the watermelon by using the cookie cutter (and save the scraps for salads!)
  5. Alternate layers of beet and watermelon on a serving dish. Top with basil, feta, and pistachios.
  6. When ready to serve, drizzle salad with olive oil, lemon, and a sprinkle of sea salt, to taste.
Notes
This salad serves 2 people as a side, but you can easily double or triple the recipe.
Recipe by thyme & toast at https://thymeandtoast.com/roasted-beet-and-watermelon-salad/