Five Ingredient Beet and Watermelon Salad
This five ingredient beet and watermelon salad recipe is easy to make and is loaded with flavor. Perfect for hot summer days when turning on the oven just isn’t an option. This summer salad recipe is tangy, sweet and incredibly delicious.
About this recipe
This recipe is easy to make and absolutely delicious. I know your initial thought might be that this combination sounds weird, but the whipped feta lends a slight tangy flavor that goes great with the sweet, juicy watermelon. Add the mild vinegar marinated beets and crunchy pistachios and this dish is a must-try. What’s better than a flavorful salad recipe that everyone will love?
When grabbing ingredients for this salad, be sure to use Love BEETS mild vinegar beets. These beets have been lightly marinated in a mild vinegar and it gives them so much flavor. Plus, they are already peel which make them easier to work with. You can leave them whole if they are very small or slice them in half if they are on the larger side.
When slicing the watermelon, I used a circular cookie cutter to get this perfectly round shape. However, you can cut the watermelon any way you like. My only recommendation, is to make sure the beets and watermelon are about the same size for easy eating.
Finally, when crushing the pistachios I added them to a Ziplock bag and pounded them with a mallet. This will give you small pieces that are perfect for spreading over the top. This beet and watermelon salad is light and healthy, which is a great way to begin any meal.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Serve chilled when enjoying. Try this salad with my creamy Alfredo pasta for the perfect at-home dinner.
5 Ingredient Beet and Watermelon Salad
Ingredients
- 2 packages Love BEETs mild vinegar beets, 13 ounces
- 5 ounces feta cheese, crumbled
- ½ cup whipped cream cheese
- 1 small seedless watermelon, about the size of a cantaloupe
- 3 tablespoons pistachios, crushed
Equipment
- food processor
- platter
- cookie cutter – optional
Instructions
- Remove the rind from the watermelon. Cut it into thick 2-inch slices. Using a circular cookie cutter, cut the melon into rings. I was able to get about 7-8 rings from my melon. Any extra melon can be cut up and eaten separately.
- Next, grab your food processor. Combine the feta cheese and whipped cream cheese. Blend for 4-5 minutes until smooth and creamy, no lumps. Be sure to scrape down the sides as needed. Set aside.
Assemble the salad:
- Grab a large platter and spread the whipped feta on the bottom of the platter.
- Layer the watermelon and sliced beets on top of the whipped feta.
- Top with the crushed pistachios and serve!
3 Comments on “Five Ingredient Beet and Watermelon Salad”
This is absolutely delicious!
I ad libbed a bit as we do. Used un-whipped cream cheese, adding a dash of milk to moisten; sprinkled a little dried parsley for color into the cheese; I included pitted kalamata olives loose on the platter; I substituted walnuts for pistachios; and since I was at the health food store, I bought an insanely priced bottle of pickled beets, but they ended up being the best we’d ever tasted. Easy recipe to divide into two for two night’s dinner. I would suggest cutting the watermelon into smaller pieces. I envision perhaps slivered fresh basil on top, maybe; and or a misting of balsamic vinegar. You could play with this all day.
I love pickled beets, but my family members aren’t fans. When I made this, no one complained about beets being on the table! I think they may be coming over to the beet fan side! Honestly, this is a great recipe. I used sliced beets because that’s what I had and it was still pretty and tasty.
This one checked all the boxes for me. It was easy. It was delicious. It looked like I worked so hard, but it took like no time. I served it to my mother-in-law and she loved it!