Beet Salad with Goat Cheese and Watermelon

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Do you ever go to a restaurant and say, “Wow! I wish I could make something this at home!” ?

Well I’ll let you in on a little secret. You CAN. That’s what I did with this recipe, and if I can do it, you can too. It’s all about paying attention to the ingredients. If all the ingredients aren’t described in the menu listing, ask your server! I’ve found they’re usually happy to ask the chef for more details if they don’t know themselves.

This beet salad has an amazing mixture of textures and flavor profiles, and every one of them is so fresh and summery.

Cooking Level

Foundational | BEGINNER | Intermediate | Advanced

Yield: 10 servings

Author: Karyn Shalda, Cooking to the Point

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Beet Salad with Goat Cheese and Watermelon

This colorful salad combines beets, arugula, watermelon, strawberries, red onion, and goat cheese to create a stunning mixture of textures and flavors.

Prep time: 20 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 35 M

Ingredients

Salad

• 5 medium to large golden beets
• 2 medium to large red beets
• 1/2 red onion
• 6 large strawberries
• 5 large chunks watermelon
• 1 large handful arugula
• 5-6 oz. goat cheese
• Candied pecans (optional)
• 2 T olive oil
• 2 T red wine vinegar
• ~ 1 t salt
• ~ 1/2 t pepper

Instructions

Steam the Beets

1. Cut the 5 golden beets and 2 red beets into chunks about 2 inches square - it's important that they're all about the same size, so they steam evenly.
2. Place a steamer basket in a large stock pot or dutch oven. A metal colander will also work.
3. Add about an inch of water to a the pot and bring to a boil.
4. Reduce the heat to medium-high and carefully add the beets into the steamer basket. Cover the pot and let steam for about 1 hour, checking once in a while to make sure the water doesn't get too low - just be careful of that steam!
5. The beets are done when easily pierced with a knife. Remove the beets from the steamer basket and let cool.
6. Once cooled, cut the beets into bite-sized pieces.

Make the Salad

1. Cut the 6 large strawberries into slices, and cut the 5 large chunks of watermelon into bite-sized pieces.
2. Slice the 1/2 red onion thinly.
3. In a large bowl, combine the cooled chopped beets, the sliced strawberries, the watermelon, sliced red onion, and handful of arugula.
4. Drizzle and toss with the 2 T olive oil. Add the 1 t salt and 1/2 t pepper, and toss to combine. Add the 2 T red wine vinegar and toss again.
5. Crumble up the 5-6 oz. goat cheese and add to the salad, along with as much candied pecans as you like (I used about 1/4 C), and toss once more.
6. Serve at room temperature or slightly chilled.
7. Enjoy!

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