Watermelon Beet Salad

5 from 2 votes

This refreshing Watermelon Beet Salad has a wonderful mix of sweet and savory with juicy watermelon, ruby beets, crunchy walnuts, and Manchego cheese. And the homemade Creamy Lemon Dressing is the perfect addition to tie it all together.

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 187

Author Jessica Kwon

Ingredients

⅓ cup walnuts chopped
3 cups seedless watermelon diced into ¼" cubes; about ¼ large watermelon
1½ cups (8 oz) cooked beets quartered and sliced
⅓ cup manchego cheese crumbled
¼ cup microgreens

Creamy Lemon Dressing

¼ cup plain Greek yogurt I recommend full-fat
1 teaspoon grated lemon zest
2 tablespoon fresh lemon juice about ½ lemon
1 tablespoon honey
½ teaspoon dijon mustard
¼ teaspoon salt plus more to taste
⅛ teaspoon pepper

US Customary - Metric

Instructions

Toast the nuts. Add chopped walnuts to a skillet and toast over low heat for 4-5 minutes, tossing occasionally. Let cool.
Make the dressing. Whisk together Greek yogurt, lemon zest and juice, honey, dijon mustard, salt, and pepper until smooth. Season to taste.
Assemble. To a large bowl, add watermelon, beets, manchego cheese, and cooled walnuts. Mix to combine and pour into serving bowl or plate. Top with microgreens and more cheese if you'd like.
Serve dressing on the side or drizzle on right before serving.

Notes

Serving size ranges between 2-4.
Replace walnuts with any nut or seed. Pecans, almonds, pistachios, or sunflower seeds would taste great.
Use half red beets and half golden beets for more color and variation.
If you can't find Manchego cheese, substitute it with Asiago, Monterey Jack, or Pecorino Romano. Feta or goat cheese would also taste great in this salad.
Substitute microgreens with any fresh herb, like mint or basil. You can also add in leafy greens like arugula or spinach for a heartier salad.

Nutrition