Roasted Beet and Watermelon Salad with Goat Cheese
This easy, summer watermelon beet salad recipe has all of the flavors and textures you want in a salad: creamy goat cheese; sweet and juicy watermelon; pepper arugula; spicy onion; crunchy and salty pumpkin seeds; and tangy dressing. It's sure to satisfy all your taste buds.
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Servings: 4
Equipment
- measuring spoons
- dry measuring cups
- liquid measuring cup
- rimmed baking sheet
- chef's knife
- metal spatula
- whisk
- medium bowl
Ingredients
For the beet watermelon salad:
- 6 medium beets (or use 3 large beets)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 (5-ounce) container baby arugula
- 3 cups cubed watermelon
- ⅓ cup thinly sliced red onion
- ⅓ cup toasted, salted pepitas (pumpkin seeds)
- 1 (4-ounce) log goat cheese, crumbled
For the honey vinaigrette:
- 1 tablespoon white wine vinegar
- 2 teaspoon whole-grain mustard
- 2 teaspoon honey
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F. Coat a rimmed baking sheet with cooking spray. Trim and peel the beets, and cut them into bite-size wedges.
- Toss the beets with the olive oil, salt, and pepper on the prepared baking sheet. Bake for 30 to 35 minutes, turning after 15 minutes, until the tip of a paring knife can easily pierce them. Remove the beets from the oven and let cool.
- Make the dressing: Whisk together the vinegar, mustard, and honey in a medium bowl. Gradually whisk in the oil and stir until thickened. Season with salt and pepper to taste.
- Combine the arugula, cooled beets, watermelon, onion, and pepitas in a serving bowl. Drizzle with the dressing and sprinkle with the goat cheese. Toss gently to combine. Serve immediately.