Beet Watermelon and Feta Salad

Beets provide heft and a lovely color to this late summer salad.


2 bunches beets, any color
1 orange, zest and juice
2 tbsp balsamic vinegar
1 tbsp honey
1/4 tsp chili flake or 1/2 one fresh chili minced
1/4 cup olive oil
1 watermelon, rind removed and cut into chunks
4 oz feta
1/2 cup pistachios, roughly chopped
2 sprigs mint, leaves picked and chopped


  1. Heat oven to 350F
  2. Wash the beets and remove any leaves then place the roots into a baking dish with a 1/4 cup of water and a sprinkle of salt
  3. Cover with tin foil and bake until beets are tender when pierced with a knife
  4. Let cool for 10 minutes and then rub off skins and cut into chunks
  5. Combine the orange juice, zest, vinegar, olive oil, chili flake, and honey with a pinch of salt and whisk into a dressing
  6. Toss the beets and watermelon with the dressing and transfer to a serving platter
  7. Top with crumbles of feta, the chopped pistachios, and the mint to serve