Beet and Watermelon Salad

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Submitted by

From the Chef

John J. Griffin, CEC, CEPC

“There are some produce items that arrive at the same time each year, so certain taste combinations need to be the subject of culinary experimentation. This blending of two very different red items, one sweet, and one savory, actually make for a great refreshing salad.”


2 pounds Red Beets
2 pounds Seedless Watermelons
4 oz Fresh Basil
8 oz XVOO
2 oz Heinz Apple Cider Vinegar
Salt and pepper to taste


Wash the beets well, and roast at 375 until a knife can be inserted easily, about 1 hour. Cool them well, then peel the beets and cut into large dices.

Cut the watermelon into pieces about 1" cubes.

Roll the basil leaves, and slice, making a chiffonade cut.

Mix all the ingredients in a large bowl, toss in some good oil and vinegar. Allow to sit for at least 30 minutes in the cooler, up to 24 hours.

Serve on a bed of green leaf lettuce or Swiss Chard.


10 salads


Salad, Vegetarian

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Association of Nutrition & Foodservice Professionals