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Watermelon-beet salad with cherry tomatoes

Watermelon-beet salad with cherry tomatoes

Based on 7 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g watermelon
12 cherry tomatoes
300 g red beets (cooked)
50 g pine nuts
1 head romaine lettuce
1 chili pepper
½ lemon (zest and juice)
100 ml white balsamic vinegar
2 tbsp sugar
½ tsp salt
100 ml olive oil
Metric
Imperial

Utensils

  • frying pan
  • large bowl
  • cutting board
  • knife
  • bowl
  • whisk

How-To Videos

How to clean, dry, and store salad

How to toast nuts

How to zest citrus fruits

How to cut watermelon

Nutrition per serving

Cal
440
Protein
8 g
Fat
32 g
Carb
29 g

  • Step 1/4

    Toast pine nuts in a frying pan over medium-high heat until fragrant and lightly browned.
    • 50 g pine nuts
    • frying pan

    Toast pine nuts in a frying pan over medium-high heat until fragrant and lightly browned.

  • Step 2/4

    Wash and dry romaine lettuce. Cut into thin strips and set aside. Cube red beets and add to a large bowl. Peel watermelon and dice. Halve cherry tomatoes and add to the bowl with red beets and watermelon.
    • 1 head romaine lettuce
    • 300 g red beets
    • 500 g watermleon
    • 12 cherry tomatoes
    • large bowl
    • cutting board
    • knife

    Wash and dry romaine lettuce. Cut into thin strips and set aside. Cube red beets and add to a large bowl. Peel watermelon and dice. Halve cherry tomatoes and add to the bowl with red beets and watermelon.

  • Step 3/4

    Halve chili, remove the seeds, and finely dice. Zest and juice lemon. Add lemon zest, juice, balsamic vinegar, chili pepper, sugar, salt, and olive oil to a bowl, and stir until well combined.
    • 1 chili pepper
    • ½ lemon
    • 100 ml white balsamic vinegar
    • 2 tbsp sugar
    • ½ tsp salt
    • 100 ml olive oil
    • bowl
    • whisk

    Halve chili, remove the seeds, and finely dice. Zest and juice lemon. Add lemon zest, juice, balsamic vinegar, chili pepper, sugar, salt, and olive oil to a bowl, and stir until well combined.

  • Step 4/4

    Serve the watermelon-beet salad with shredded romaine lettuce, toasted pine nuts, and balsamic vinaigrette. Enjoy!

    Serve the watermelon-beet salad with shredded romaine lettuce, toasted pine nuts, and balsamic vinaigrette. Enjoy!

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