This sweet and savory summer salad with honeydew, beetroot, feta is so tempting. I love to prepare it as an appetizer or as a main dish by the pool (fulfilling but light). It is a combination of roasted beetroot, fresh and cold honeydew (green melon), feta (or vegan cheese), roasted nuts, shallots, mint and a delicious classic citrus olive oil dressing.
How to prepare this plant-based summer salad with honeydew, beetroot, feta ?
The beetroot wedges have to be cooked in the oven for approximately 40 minutes.
In the meantime, I cut the honeydew using a ball cutter and place it in the fridge to make sure it is cold. Then I crumble the feta or vegan cheese, sautee the nuts, chop the shallots, and wash the mint.
For the citrus dressing, I combine the olive oil, maple syrup, apple cider vinegar, and lemon in a mason jar. I close the lid and shake it well. It has never been so easy.
When the beetroot wedges are cooked, assemble the salad starting by placing the beetroot wedges (to avoid them to bleed the other ingredients). Add the other delicious ingredients and the dressing to make a perfect lunch.
This salad is just perfect for the summer and will meet your beetroot cravings.
Is it possible to cook the beetroot in advance?
If you want fresh and cold beetroot in this salad, you can cook them in the oven and let them first cool down for 15 minutes, then refrigerate them until you need them.
It is better to prep all the ingredients separately and assemble them at the last minute when you desire to serve this earthy summer salad.
Can I use precooked beetroot for this summer salad recipe?
To gain time for this delicious recipe, you can go for precooked beetroot, rinse it and cut it into wedges. But roasting the beetroot in the oven gives them a unique flavor that I personally love so much.
More salad ideas
In term of salads for this summer, I have other hitters’ salads on the blog, like the
radicchio salad with brussels sprouts that are a must try !
Top Tip about beetroot
Any tips for cooking beetroots, please?!
To avoid bleeding color into other ingredients, I always try to add beets right before serving.
For best flavor, I love to bake beets instead of boiling or steaming them. You can wrap them in foil to avoid staining.
To avoid staining my fingers, I sometimes wear rubber gloves when handling beets (especially when I have a party right after).
Healthy sweet and savory summer salad with honeydew, beetroot, Feta and…
Summery, earthy, healthy, plant-based and savory !
If you make it
If you make my summer salad with honeydew, beetroot, Feta, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
SUMMER SALAD WITH HONEYDEW, BEETROOT, FETA
INGREDIENTS
SALAD
- 1 kg beetroot, peeled and cut into 8 pieces - (or 5 small-medium beetroots)
- 1-2 tbsp coconut oil
- 1 tsp cayenne pepper
- 10-20 mint leaves
- ½ honeydew, scooped or cubed, green melon
- 2 shallots, thinly sliced
- 1 cup feta or vegan cheese, crumbled
- 2 tbsp roasted pine nuts, pecan and pumpkin seeds - (or any other nuts)
- Himalayan salt and fresh ground pepper to taste
CITRUS DRESSING
- 1½ tbsp olive oil
- 1 tbsp Apple cider vinegar
- 2 tbsp fresh squeezed lime
- 1 tsp maple syrup
- Himalayan salt and fresh ground pepper
INSTRUCTIONS
SALAD
- Preheat the oven 195C (fan).
- Peel and 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 40 minutes or until glazed (mixing from time to time).
- In the meantime, scoop or cube honeydew. Place in the fridge to be chilled.
- Roast the pine nuts, pecan, and pumpkin seeds in a pan for 2 to 4 min. Set aside.
- Slice shallots very thinly. Set aside.
- If you buy a block of feta (vegan or regular), 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.
CITRUS DRESSING
- Mix well all the ingredients together.
ASSEMBLE THE SALAD
- When the beetroot wedges are ready, remove them from the oven. Arrange the beetroot wedges in 4 plates or bowls. (If desired, you can first let the beetroot wedges cool down and refrigerate them until fully cold and fresh.)
- Then add the honeydew pieces on top of the beetroot wedges, and sprinkle the crumbled feta, some shallots, mint leaves, and pine nuts.
- Drizzle with the dressing and serve immediately.
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