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Watermelon Beet Salad on a plate.

Watermelon Beet Salad

French Kiss Cook
Combine cubes of juicy watermelon with cubes of roasted beets with goat cheese and a citrus dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Salad
Cuisine American
Servings 4
Calories 157 kcal

Ingredients
  

  • 2 cups Baby Arugula
  • 2 medium Cooked Beets see notes
  • 2 cups Watermelon
  • 2 tablespoon Red Onion thinly sliced
  • 2 tablespoon Lemon Juice from half a lemon
  • 2 tablespoon Olive Oil
  • 1 teaspoon Fleur de Sel Sea Salt Flakes
  • ⅛ teaspoon Cracked Pepper
  • 1 piece Orange in segments
  • ⅓ cup Goat Cheese
  • ⅓ cup Broccoli or Sunflower Shoots optional garnish

Instructions
 

Prepare the Salad Ingredients

  • Slice up watermelon slices in 1-inch strips, and the strips into 1-inch cubes, until you have enough cubes to make the 2 cups.
  • Use paper towel to rub off the skin from the cooled beets. Cut the beets into ½ inch cubes.
  • Prepare the orange segments by following the instructions found in the notes.

Assemble the Salad

  • Sprinkle the Baby Arugula on a large platter or on individual plates.
  • Place the cubes of watermelon on top of the arugula, followed by the cubed beets. Top them with the thinly sliced red onion.
  • Sprinkle the salad with the lemon juice and the olive oil. Season with the with Sea Salt flakes and the cracked pepper.
  • Crumble the goat cheese on top of the salad, and garnish with the shoots before serving.

Notes

How to make Oven Roasted Beets:
    1. Preheat your oven to 400F. 
    2. Cut off the stems from the beets and clean the beet roots. 
    3. Wrap each beet root individually in its own aluminum foil pouch.
    4. Place the pouches on a baking sheet and bake in the preheated oven for 50 minutes or until fork tender. 
    5. Let the cooked beets cool down to room temperature. 
    6. Use sheets of paper towel to rub the skin off from the beets, they should come off pretty easily. 
Alternatively, you can often find precooked beets, which are sold shrink-wrapped in the vegetable or deli section of the grocery store. Something you can even find them canned, but make sure that they are not pickled, because it would change the flavor of the salad.

Prepare the Orange Segments

1. Prepare the orange segments with a sharp knife. Cut off the top and the bottom of the orange, just enough to expose the segments.
2. Hold the orange upward and run the knife downwards. Remove the skin and the pulp, removing the least of the orange segment as possible.
3. Place a bowl on your worksurface to catch the falling juice. Hold the orange other the bowl. Run the knife as close to the section walls as possible, cutting all the way to the center, releasing the segments.
4. Repeat the same process with the grapefruit, also making sure to catch its juices. Reserve the citrus juices for the salad dressing.
  

Nutrition

Calories: 157kcalCarbohydrates: 11gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 655mgPotassium: 202mgFiber: 2gSugar: 9gVitamin A: 940IUVitamin C: 28mgCalcium: 63mgIron: 2mg
Keyword arugula, beet, watermelon
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