Roasted Beet and Watermelon Salad with Goat Cheese

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This roasted beet watermelon salad is not only colorful, it's also packed with delicious textures and flavors. Creamy goat cheese is a great contrast to the earthy beets and peppery arugula, and the juicy watermelon adds just the right amount of sweetness.

Topped with crunchy roasted pepitas (pumpkin seeds) and drizzled with a simple homemade honey vinaigrette, this is a salad you'll want to keep on repeat.

Three blue dot-rimmed white plates with Roasted Beet and Watermelon Salad on a basket-weave surface along with two blue glasses and small bowl of dressing with a wooden spoon.

When watermelon is in season, this is one of my favorite salads to make. Especially on hot summer days, this is the salad I find myself craving. But, the good news is that you can really enjoy it any time of year--just swap out the watermelon for another fruit. In the fall, substitute the watermelon with apples; in the winter, orange or grapefruit segments are delicious. And, in spring, strawberries are a great choice.

Salads are one of my favorite types of recipes to make. I love combining different flavors and textures to really celebrate the produce of the season. If you're looking for other salad ideas, be sure to check out my Creamy Kale Caesar Salad with Grilled Tuna.

I also have two "all-in-one" bowl recipes that are essentially kitchen sink salads: my Mediterranean Bowls with Trader Joe's Greek Chickpeas and my Harvest Grain Bowl. Both allow you to "build your own adventure"--a life-saver for this busy mom of a kiddo who has strong opinions about certain foods and whether or not they touch each other.

Finally, if you're in the mood for more beet recipes, check out this Citrus and Honey Roasted Beets recipe. Or, if you're looking for another summery salad like this one, be sure to check out this easy blueberry watermelon salad. Or my Red, White, and Blue Cheese Potato Salad with Bacon is the perfect side dish for all your summer cookouts, and well, bacon makes everything better.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty tip
Frequently asked questions
Related
Even more
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RECIPE GUIDELINES AND TEST KITCHEN TIPS
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Ingredients

Before we get started, let's gather the ingredients we need for this recipe.

6 medium beets (I used 1 bunch red beets and 1 bunch golden beets for added color and flavor)
olive oil
baby arugula
seedless watermelon cubes
goat cheese
red onion
pumpkin seeds (pepitas)
kosher salt and freshly ground black pepper
whole grain mustard
honey
white wine vinegar

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Peeled and unpeeled red and golden beets on a wooden cutting board.

First, trim and peel the beets.

Some peeled red and yellow beets cut into wedges with three whole beets and a wooden handled chef's knife off to the side.

Next, cut the beets into bite-size wedges. Combine beets with the olive oil, salt, and pepper on a rimmed baking sheet.

Turning roasted beets over with a metal spatula on a rimmed baking sheet.

Then, roast the beets at 425°F for 15 minutes. Turn the beets and roast for another 15 to 20 minutes or until tender. Let the beets cool then add to a serving bowl along with the arugula, watermelon, onion, and pepitas.

Whisking the the honey vinaigrette in a glass bowl with a wire whisk.

Finally, make the dressing. Whisk together the dressing ingredients in a medium bowl. Drizzle the dressing over the salad and sprinkle with the goat cheese. Toss gently to coat and serve.

Hint: Wondering how to pick a watermelon that's ripe, red, juicy, and sweet? The first thing you should notice is that the watermelon feels heavy for its size. Next, look for a large yellow-orange spot on the bottom. The more yellow-orange the better because that's the field spot meaning the watermelon got adequate sunlight to make it sweet. If the spot is white, pick another one. That means it's not yet ripe.

Substitutions

Here are some easy ingredient substitutions in case you need to make adjustments:

Arugula - instead of arugula, use mixed baby greens or baby spinch.
Goat cheese - crumbled feta cheese is a great alternative to goat cheese.
Pepitas - I love the color and texture of pepitas, but feel free to use another nut. Toasted pecans, walnuts, and almonds are all great options.
White wine vinegar - instead of white wine vinegar, you can use white balsamic vinegar, lemon juice, lime juice, or apple cider vinegar.

Variations

The options are endless for this recipe. Try these twists to change it up.

Spicy - whisk a little cayenne pepper into the honey vinaigrette to add a little heat.
Salad jars - this is a great contender for a jar salad. Pour some of the vinaigrette in the bottom of a large Mason jar. Layer in this order: beets, watermelon, onion, arugula, pepitas, goat cheese. Seal the jars and refrigerate. When you're ready to eat, simply give the jar a shake.
Protein kick - make this a main meal salad by adding sliced cooked chicken, shrimp, or pork.

Equipment

Here are the tools and equipment you'll need to make this recipe:

measuring spoons
dry measuring cups
liquid measuring cup
medium bowl
whisk
rimmed baking sheet
chef's knife
metal spatula

Storage

This salad is really best when eaten right away. If you want to make it ahead, just be sure to keep all the ingredients separate until you're ready to serve. Add the dressing and toss just before serving.

This recipe does not freeze well.

Tasty tip

Don't throw away those beet greens! The leafy greens of beets are great sautéed or even added to salads.

Frequently asked questions

Besides watermelon, what fruit goes well with beets?

So many different fruits are great with the earthy flavor of beets. I love fresh cherries, peaches, apples, pears, strawberries, and citrus fruit like oranges and grapefruit. The sky's really the limit.

What should I pair with this watermelon and beet salad?

To round out the meal, I recommend serving this with grilled chicken, pork chops, steak, or your favorite seafood. It really is a versatile salad, pairing well with just about any protein. If you'd like to add a carb (I mean, who wouldn't?) a simple crusty piece of bread is a great vehicle for sopping up any leftover juices.

Should beets be eaten cold or warm?

Beets can be eaten both cold and warm. For this salad, letting the beets cool after they're roasted prevents the arugula from wilting.

Can you eat raw beets?

Yes! If you go this route, I recommend grating them as you would with carrots or shaving them into super thin strips.

Why do you peel the beets before roasting them?

I find that peeling the beets instead of after is not as messy. I have used the method of wrapping unpeeled beets in aluminum foil, roasting them, then rubbing off the skin. But man, that process takes forever. And, I often end up burning the tips of my fingers from the heat of the roasted beets.

Do you have to use both red and yellow beets?

Nope! I like to use both colors because red beets have an earthier, richer flavor, while yellow beets are similar to carrots in flavor. The two colors also make for a really pretty salad. Feel free to just use one color if you like.

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