Watermelon-beet salad with cherry tomatoes

Name: Watermelon-beet salad with cherry tomatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 17.5 oz watermelon; 12 cherry tomatoes; 10.5 oz red beets (cooked); 1.75 oz pine nuts; 1 head romaine lettuce; 1 chili pepper; 0.5 lemon (zest and juice); 0.5 cup white balsamic vinegar; 2 tbsp sugar; 0.5 tsp salt; 0.5 cup olive oil

Based on 6 ratings

Christian

Test Kitchen Manager and Chef

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

How-To Videos

Utensils

frying pan
large bowl
cutting board
knife
bowl
whisk

Nutrition per serving

Cal
440

Protein
8 g

Fat
32 g

Carb
29 g

Step 1/4
- 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
- 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
- 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!