Roasted Beet Salad with Watermelon, Avocado, and Aged Balsamic Vinegar Recipe

Roasted Beet Salad with Watermelon, Avocado, and Aged Balsamic Vinegar Recipe
Staff Writer
Beet Salad

Arthur Bovino

Beet Salad

Etrusca's beet salad is a light and flavorful dish that is simple to make and simply delicious. 

Ingredients

  • 1 red beet
  • 1 tablespoon vegetable oil
  • 4 ounces seedless watermelon, cut into 1 ½-inch cubes
  • ½ avocado, cut into 1 ½-inch cubes
  • ½ ounce mache
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon aged balsamic vinegar, preferably aged 15 years

Directions

Preheat the oven to 350 degrees.

Using your hands, coat the beet with vegetable oil and wrap in heavy aluminum foil. Bake until tender, about 30-45 minutes. Allow the beet to cool slightly and peel off the skin while it is still warm. Chill the beet in the refrigerator until cold, then cut into 1 ½-inch cubes.

In a small salad bowl, combine the beet, watermelon, avocado, and mache. Dress with the lemon juice, olive oil, salt, and pepper, and then toss together. Finish the salad by drizzling the balsamic vinegar on top. 

Roasted Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Beet Cooking Tip

Root vegetables should be cooked slowly in order to ensure the inside is cooked as well as the outside.