Beets are one of those things that took me years to warm up to. As a kid, I always used to say that there was only one food I hated – beets. (Believe it or not, I really can’t think of a food that I hate now..) I remember the day I changed my mind. I had a bite of a citrusy beet salad with creamy goat cheese and completely fell in love.
Nowadays, I’ll eat them any way. Evan (boyfriend) loves them, so I set out to make a refreshing beet salad a couple weekends back. I was actually inspired by a salad I had at a wedding two summers ago. I feel like if I’m still thinking about a salad I ate two years ago, then I should probably try to recreate it…
The weekends lately have been slower with fewer out-of-town trips and more farmers’ market trips, patio-sitting, and BBQs, and it’s finally starting to feel like summer. This salad has been on repeat for the past few weekends, and it definitely gives me all the summer feels.
- 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
- Preheat oven to 400 degrees F.
- Wrap beet loosely in foil and roast on the middle rack in the oven for 50-60 minutes, or until tender, and let cool.
- 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.
- 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!)
- Alternate layers of beet and watermelon on a serving dish. Top with basil, feta, and pistachios.
- When ready to serve, drizzle salad with olive oil, lemon, and a sprinkle of sea salt, to taste.