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Watermelon Beet Salad

Watermelon Beet Salad pairs juicy 1-inch watermelon cubes with earthy roasted beet wedges for a bright, layered summer salad. Finish with a honey-lime dressing and crumbled feta so every forkful balances sweet, tangy, and salty crunch.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cup seedless watermelon, cubed into 1-inch pieces
  • 2 medium beets, roasted and sliced into wedges
  • 0.5 cup crumbled feta cheese
  • 0.25 cup thinly sliced red onion
  • 0.25 cup fresh mint leaves
  • 0.25 cup fresh arugula
  • 3 tbsp roasted pumpkin seeds (pepitas)
Honey-Lime Dressing
  • 3 tbsp fresh lime juice
  • 1.5 tbsp honey
  • 2 tbsp olive oil
  • 0.5 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 tsp lime zest

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Roast and prep the beets
  1. Preheat the oven to 400°F (200°C). Wrap each beet individually in foil, place on a sheet pan, and roast for 50–60 minutes until fork-tender, using the foil to keep them from drying out.
  2. Remove the sheet pan from the oven and let the beets cool completely. Peel and slice into thin wedges once fully cooled for cleaner cuts.
Make the honey-lime dressing
  1. In a small bowl, whisk together the fresh lime juice, honey, olive oil, lime zest, flaky sea salt, and freshly cracked black pepper until emulsified. Taste and adjust seasoning so the dressing is balanced before assembly.
Assemble the salad
  1. Cut the seedless watermelon into 1-inch cubes. Pat them gently with paper towels to remove excess moisture so the salad stays crisp.
  2. Slice the thinly sliced red onion into very thin half-moons. If you want a milder flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.
  3. Spread the fresh arugula on a wide serving platter as the base. Arrange the watermelon cubes and roasted beet wedges over the greens, alternating colors for contrast.
  4. Scatter the red onion, fresh mint leaves, and crumbled feta across the top. Sprinkle the roasted pumpkin seeds (pepitas) over everything for crunch.
  5. Drizzle the honey-lime dressing evenly over the salad just before serving. Do not toss—serve immediately so the layers stay visible.

Notes

Roast the beets ahead of time: cool, peel, and slice, then refrigerate in an airtight container for up to 3 days. For storage, assemble the salad (without the dressing) and keep refrigerated up to 1 day; add dressing right before serving for best texture. Freezing isn’t recommended due to the watermelon’s high water content. Dietary swap: use dairy-free feta or omit feta for a lactose-free version while keeping the honey-lime dressing.