Beet Summer Salad

  4.8 – 5 reviews  

This dish was quick and easy because I wanted to make a wonderful summer salad using the ingredients I already had. Also, I adore beets!

Prep Time: 15 mins
Additional Time: 30 mins
Total Time: 45 mins
Servings: 2
Yield: 2 servings

Ingredients

  1. 1 (15 ounce) can sliced beets, drained and diced
  2. ¼ cup chopped watermelon
  3. 2 tablespoons chopped fresh cilantro
  4. 2 tablespoons reduced-fat sour cream
  5. 2 tablespoons balsamic vinegar
  6. 1 tablespoon olive oil
  7. kosher salt to taste
  8. ground black pepper to taste

Instructions

  1. Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving.

Nutrition Facts

Calories 163 kcal
Carbohydrate 20 g
Cholesterol 6 mg
Dietary Fiber 4 g
Protein 3 g
Saturated Fat 2 g
Sodium 624 mg
Sugars 15 g
Fat 9 g
Unsaturated Fat 0 g

Reviews

Brett Schultz
This recipe was simple, easy and delicious. Wasn’t sure how the watermelon and beets would be together but the final result was amazing. Guests and hubs went for seconds. Will definitely be making this more especially over the summer months.
Christopher Garrett
This recipe was great. I used one cup of watermelon and used a bit of parsley (dropping the cilantro). The family loved it! 5 huge stars! Made it 3 times this week! Mom, who has dementia, will eat things that are sweet. This was great as it requires no added sugar!
Gregory Lara
I loved it – strange combination. I’m not the hugest fan of cilantro, so I’ll probably leave it out next time. The flavors all really worked together nicely. Will make it again!
Krystal Hill
This is the most unusual combination and I’m pleased to say that it worked. I used fresh beets that I roasted until tender then peeled. I will double the watermelon next time. Very fresh tasting dish. Thanks mab575.
Jeffrey Mclaughlin
Super easy and delicious! I wasn’t sure I liked beets, after having avoided them for many years. We always ate them either canned or pickled when I was growing up. I used fresh steamed beets and skipped the sour cream for a refreshing summer salad.

 

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