In this honeydew beetroot salad recipe, we combine green sweet melon with colorful red beetroot. We add some feta cheese, pine nuts, mint and shallots for more flavor and texture. And we love it. We drizzle with a very easy dressing (in less than 2 minutes), with olive oil, a splash of syrup, apple cider vinegar and some lime.
We cook this healthy salad very often during summertime, especially when we want something different. Because it’s the time of the year for something fresh and light !
We love roasted beetroot for its intense sweetness and rich color. And when you combine it with honeydew (delicious green melon, juicy), it’s so refreshing ! It would pair well with a rucola salad or even some spicy quinoa.
This honeydew beetroot salad is one of the best when the honeydew is chilled ! It helps refreshing and enjoying the beautiful summer. Summer is already here in Bahrain since mid-March, so the salad season is opened !!
More salad ideas
In term of salad, we have other hitters salad here on the blog, like our pumpkin orange salad, fresh watermelon salad or radicchio salad with brussels sprouts.
Top Tip
Any tips for cooking beetroot, please?!
- To avoid bleeding of color into other ingredients, we always try to add beets just before serving.
- For best flavor, we love to bake beets instead of boiling or steaming. You can wrap them in foil to avoid staining.
- To avoid staining our fingers, we sometimes wear rubber gloves when handling beets (especially when we have a party right after…).
Healthy and…
Summery, healthy and savory !
Don’t forget to tag your photo #liveandtaste on Instagram ! We’d love to see your masterpiece!
Any questions or comments. Please let us know. We would be thrilled to reply to you !
Healthy greetings, Laetitia & Theresa
HONEYDEW BEETROOT SALAD
INGREDIENTS
SALAD
- 1 kg beetroot, peeled and cut each into 8 pieces
- 1 tbsp coconut oil
- 2-3 pinches of cayenne pepper
- 10-20 mint leaves
- ½ honeydew, scooped or cubed, green melo
- 2 shallots, thinly sliced
- 1 cup crumbled feta or 100gr feta *
- 2 tbsp roasted pine nuts
- 1 pinch of each Himalayan salt and fresh ground pepper
DRESSING
- 1½ tbsp olive oil
- 1 tbsp Apple cider vinegar
- 2 tbsp fresh squeezed lime
- 1 tsp maple syrup
- 1 pinch of each Himalayan salt and fresh ground pepper
INSTRUCTIONS
SALAD
- Preheat the oven 195C (fan).
- Cut each beetroot into 8 wedges and arrange in a large roasting pan.
- Coat them with 1 Tbsp of coconut oil using a brush. Season well with cayenne pepper, salt and black pepper.
- Roast for 30 minutes until glazed.
- In the meantime, scoop or cube honeydew. Place in the fridge to be chilled.
- Roast the pine nuts in a pan for 2 to 4 min. Set aside.
- Slice shallots. Set aside.
- If you buy a block of feta, run it under cold water for 15 seconds. Use a fork or your hands to break up the feta into small pieces (1 cup). Set aside.*
DRESSING
- Mix well all the ingredients together.
ASSEMBLE THE SALAD
- After 30 minutes in the oven, cool beetroot wedges for 15 minutes.
- First, arrange beetroot wedges in 4 individual bowls (or 6 small).
- To avoid the beetroots color to bleed into other ingredients: on top of beetroot wedges and one at a time, add to the 4 bowls honeydew, crumbled feta, shallots, mint leaves and pine nuts.
- Drizzle with the dressing and serve immediately.
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