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Watermelon and Braised Beet Salad

Serves: 6
Hands On Time: 
Total Time: 


Braised Beets
6 medium red beets, scrubbed and peeled
3/4 cup balsamic vinegar
1/2 cup honey
2 tablespoons kosher salt
Watermelon Salad

1 small seedless watermelon, cut into 3/4-inch wedges
4 cups baby arugula, washed
1 cup grape tomatoes, halved
1/2 red onion, thinly sliced
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
1 (6-ounce) wedge blue cheese, such as Maytag or Roquefort, crumbled


To make the beets: Place the beets in a medium saucepan with the vinegar, honey, and salt. Cover the beets with 2 inches of cold water. Cover the pot and place over medium heat. Bring to a simmer over medium-high heat, reduce the heat to medium, and continue to cook until the beets are tender and a knife can be inserted with no resistance, about 1 hour. Check the beets every 20 minutes to ensure the beets remain submerged in the cooking liquid, adding more water if necessary. Remove the beets from the liquid and let cool for 3 hours. Once beets have cooled, cut into bite-sized pieces.
To make the salad: Place three wedges of watermelon onto each of six serving plates. 

In a large bowl, toss the roasted beets with the arugula, tomatoes, red onion, olive oil and vinegar. Season to taste with kosher salt and black pepper, and evenly divide the salad on top of the watermelon wedges. Top each salad with pieces of blue cheese and serve.

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