Beet and Watermelon Salad

This refreshing and mouth watering salad contains nature’s electrolytes.  Both beets and watermelon is a good source of potassium.  In addition watermelon is packed with vitamin C, vitamin B-6 and contains antioxidants.

  • 1 large or 2 medium golden beets.  (Red beets works well too, however I prefer the color contrast of the golden beets.  You can even find cooked beets in some grocery stores, like Trader Joe’s)
  • unseeded/seedless watermelon, cubed
  • arugula
  • crumbled goat cheese
  • cherry balsamic vinegar
  • extra virgin olive oil

Wrap beets individually in heavy duty aluminum foil and roast beets for 45-60 mins in oven 400F depending on size.  Allow to cool.  The skin should peel off easily.  Cut the beets and watermelon and add to arugula.  Sprinkle with goal cheese, a touch of olive oil and a cherry balsamic vinegar.

Roasted beet & watermelon salad with goat cheese

Roasted beet & watermelon salad with goat cheese


Tags: , ,

Categories: Recipes, Salads


I am the everyday athlete and training for my 2nd Ironman triathlon. I enjoy living a healthy lifestyle and have a passion for cooking. I consulted with nutritionists, coaches & athletes to come up with delicious recipes to fuel the hungry athlete. Welcome to my heathy eating and living journey!


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  1. Watermelon Beet Salad with Honey Balsamic Reduction | Cindy Fong - April 10, 2014

    […] myself.  What am I going to do with these?  Then I recalled this delicious beet watermelon salad The Hungry Athlete made for us at her house, and decided to do a take on […]

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