Watermelon & Roasted Beet Salad

Name: Watermelon & Roasted Beet Salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 2 tablespoons (30 ml) fresh lemon juice; 1 tablespoon (15 g) Greek yogurt or tahini; 1 tablespoon (15 g) Greek yogurt or tahini; 1 teaspoon Dijon mustard; 1 teaspoon pure honey or maple syrup; 1 teaspoon pure honey or maple syrup; 1 clove garlic, minced; 1 tablespoon (4 g) fresh tarragon, finely chopped; 1 to 2 tablespoons (15 to 30 ml) water, as needed; 3 medium beets with tops; 1 to 2 tablespoons (15 to 30 ml) extra-virgin olive oil; Salt and pepper, to taste; Salt and pepper, to taste; 6 to 8 cups (216 to 288 g) roughly chopped Swiss chard, rinsed; 3 cups (450 g) seeded and cubed fresh watermelon; 1 small shallot, thinly sliced; ⅓ cup (40 g) toasted walnuts, roughly chopped; ⅓ cup (50 g) crumbled goat cheese; 1 tablespoon (6 g) fresh mint, chopped; 1 tablespoon (2 g) fresh basil, chopped; 2 teaspoons chia seeds

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

This bowl takes watermelon to the next level, pairing its natural sweetness with earthy beets, and creamy goat cheese, all tied together with a rich, herb-infused lemon dressing.

Ingredients

For the Herb-Infused Lemon Vinaigrette

¼ cup (60 ml) extra-virgin olive oil
2 tablespoons (

Gluten-free
Vegetarian

Method

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, yogurt, mustard, honey, and garlic until smooth. Stir in the tarragon and basil. Season with salt and pepper, and add water to reach your desired consistency.

Prepare the Beets

Trim and set aside the beet greens (you will use t