Watermelon-beet salad with cherry tomatoes

Name: Watermelon-beet salad with cherry tomatoes
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 17.5 oz watermelon; 12 cherry tomatoes; 10.5 oz red beets (cooked); 1.75 oz pine nuts; 1 head romaine lettuce; 1 chili pepper; 0.5 lemon (zest and juice); 0.5 cup white balsamic vinegar; 2 tbsp sugar; 0.5 tsp salt; 0.5 cup olive oil

Based on 15 ratings

In app

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

250 g

watermelon

cherry tomatoes

150 g

red beets (cooked)

25 g

pine nuts

½ head

romaine lettuce

chili pepper

lemon (zest and juice)

50 ml

white balsamic vinegar

1 tbsp

sugar

¼ tsp

salt

50 ml

olive oil

Utensils

frying pan, large bowl, cutting board, knife, bowl, whisk

Nutrition per serving

Cal440

Fat32 g

Protein8 g

Carb29 g

Step 1/4
- frying pan
Toast pine nuts in a frying pan over medium-high heat until fragrant and lightly browned.
Step 2/4
- large bowl
- cutting board
- knife
Wash and dry romaine lettuce. Cut into thin strips and set aside. Cube red beets and add to a large bowl. Peel watermelon and dice. Halve cherry tomatoes and add to the bowl with red beets and watermelon.
Step 3/4
- bowl
- whisk
Halve chili, remove the seeds, and finely dice. Zest and juice lemon. Add lemon zest, juice, balsamic vinegar, chili pepper, sugar, salt, and olive oil to a bowl, and stir until well combined.
Step 4/4
Serve the watermelon-beet salad with shredded romaine lettuce, toasted pine nuts, and balsamic vinaigrette. Enjoy!
Enjoy your meal!