Sweet watermelon, earthy roasted beets, creamy goat cheese & peppery arugula—all drizzled with balsamic glaze.
Okay, this one sounds fancy—but trust me, it’s actually super simple and tastes amazing.
The combo of sweet, earthy, creamy, and tangy is just magic.
Roasted beets and fresh watermelon might seem like an odd pair at first, but once you try them together with that creamy goat cheese and zingy balsamic glaze, you’ll get it.
This is one of those salads that works just as well for a laid-back lunch as it does on a dinner party table.
🍽 Servings + Time
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 40 minutes (for roasting beets)
- Total Time: 55 minutes
💛 Why I Love This Recipe
I first tried a version of this at a local bistro and immediately went home to make it myself. I didn’t even think I liked beets that much—until they met watermelon and goat cheese on the same plate. Since then, it’s been a go-to for me anytime I want something that feels elevated without a lot of work.
Here’s why I love it:
- It looks super pretty and colorful
- So many textures in every bite
- Sweet + earthy + creamy + tangy = YES
- Great for meal prep or impressing guests
- Just a few ingredients with big flavor payoff
💪 Macros (Per Serving – Approximate)
- Calories: 220
- Protein: 7g
- Fat: 12g
- Carbs: 23g
- Fiber: 3g
- Sugar: 17g
🧠 Why This Recipe Works (Quick Science)
- Watermelon adds hydration and natural sugar, balancing the deep earthiness of roasted beets.
- Goat cheese is tangy and creamy, giving richness to the salad and helping blend the flavors.
- Arugula has a peppery bite, which cuts through the sweetness and soft textures.
- Balsamic glaze brings acidity and sweetness, tying everything together with a shiny finish.
🛒 What You’ll Need
- 2 medium red beets, peeled and cut into wedges
- 2 tbsp olive oil
- Pinch of salt & pepper
- 3 cups seedless watermelon, cubed
- 2 cups arugula
- 3 oz goat cheese, crumbled
- 2 tbsp balsamic glaze
🔪 Tools You’ll Need
- Cutting board
- Sharp knife
- Baking sheet
- Parchment paper
- Mixing bowl
- Serving platter or salad bowl
- Spoon or tongs
💡 Pro Tips
- Let the beets cool before tossing – You don’t want them to melt the goat cheese or wilt the greens too much.
- Use gloves when handling beets – They stain!
- Don’t overdress the salad – Balsamic glaze is strong; a drizzle goes a long way.
- Use good goat cheese – Creamy and tangy is the goal.
- Layer the salad – It makes it look nicer and keeps ingredients from clumping.
🔁 Substitutions & Variations
- Use golden beets for a sweeter, milder flavor.
- Try feta instead of goat cheese if you want more saltiness.
- No arugula? Baby spinach works well too.
- Make it heartier: Add quinoa or toasted walnuts.
⏳ Make-Ahead Tips
- Roast the beets up to 3 days ahead and keep them chilled.
- Cube the watermelon ahead but store separately to avoid extra liquid.
- Assemble right before serving for best texture.
⚠️ Common Mistakes
- Adding beets while hot – It melts the cheese and wilts the greens too fast.
- Cutting watermelon too small – It’ll get soggy and lose its texture.
- Using too much glaze – It can overpower the delicate flavors.
🍽 What to Serve With
- Grilled chicken or steak
- Crusty sourdough bread or focaccia
- White wine or sparkling water with lemon
- Cold pasta or couscous on the side
- Roasted veggie platter
🥗 How to Make Watermelon Beet Goat Cheese Salad
Step 1: Roast the Beets
Preheat the oven to 400°F (200°C). Toss beet wedges with 2 tbsp olive oil, a pinch of salt, and pepper. Spread on a parchment-lined baking sheet and roast for 35–40 minutes until tender.
Step 2: Let Beets Cool
Remove from oven and let the roasted beets cool completely on the tray.
Step 3: Prep the Watermelon
While beets cool, cube 3 cups of seedless watermelon into 1-inch chunks.
Step 4: Assemble the Salad Base
Add 2 cups of fresh arugula to a large mixing bowl. Add cooled roasted beets and cubed watermelon.
Step 5: Add Goat Cheese
Crumble 3 oz of goat cheese on top of the salad.
Step 6: Finish with Balsamic Glaze
Drizzle 2 tbsp of balsamic glaze evenly over the salad. Gently toss to combine.
Step 7: Serve and Enjoy
Transfer salad to a serving platter or individual bowls and enjoy immediately.
🧊 Leftovers & Storage
- Store leftovers in an airtight container for up to 1 day.
- The arugula may wilt slightly, but the flavors will still be great.
- Keep the balsamic glaze separate if storing ahead to prevent sogginess.
❓ FAQ
Can I roast the beets in advance?
Yes! They keep well in the fridge for up to 3 days.
Is there a substitute for goat cheese?
Yes—feta or blue cheese also works great here.
Do I need to peel the beets?
Yes, peeling helps with texture and flavor.
Can I use store-bought balsamic glaze?
Absolutely. You can also reduce balsamic vinegar on the stove if you want to make your own.
🥄 That’s a Wrap
If you want a salad that feels gourmet but is actually super simple, this is it. Roasted beets, juicy watermelon, creamy goat cheese, and a little balsamic magic—it’s a flavor explosion. Try it out and drop a comment if you loved it or made your own twist. I’d love to hear how it goes! 🥬🍉🧀