My watermelon salad with mixed berries and roasted beets is the perfect salad to enjoy as the warmer days start to set in. It’s a basic fruit salad that’s filled with juicy watermelon, sweet berries, and citrus marinated beets (which I’m convinced is what takes this salad to the next level). Toss it all together with the remaining marinade and you can serve as is, with a little garnish of basil, or you can top with a dollop of Creme Fraiche. I just love this salad because it’s super easy to throw together, but it makes such a huge impact whenever I bring it out to the table on days I’m entertaining.
How to make Watermelon Salad with Mixed Berries and Roasted Beets
- Roast your beets (or purchase them already roasted) then marinate in your citrus marinade. You can do this two hours prior to making your salad or the night before.
- Prepare your fruit by washing and cutting your strawberries into quarters, cutting your watermelon into large chunks, and rinsing off your blackberries and blueberries.
- Assemble your salad by first choosing a large beautiful bowl to serve in. Then you want to first add your watermelon to the bowl and toss with half of your marinated beets and and some of its juice.
5 Roasted Beets (halved and sliced) Learn how to roast beets here
2 Grapefruits – juiced
1 Orange – juiced
1–2c Olive Oil
1tbs Balsamic Glaze
10 Basil Leaves (Chopped)
In a bowl mix all ingredients, except for the the beets.
Adjust salt and pepper to taste.
Toss in sliced beets and either put in a food vaccum, or your favorite food storage container for a minimum of two hours. (I personally like to marinate mine overnight.)
Eat by itself, or add to your favorite salad.
4c Watermelon Chunks or 1/2 of a medium watermelon
3c Citrus Marinated Roasted Beets (recipe above)
1c Strawberries (quartered)
In a large bowl assemble your salad in the following order:
First add your watermelon chunks to the bowl then mix with your marinated beets and some of it’s juice.
Add berries to the bowl and then top with remaining beets and marinade juice.
If you fruit is not the sweetest, then toss in a little honey until the fruit is to your liking.
Top with optional creme fraiche and garnish with fresh basil leaves.