Recipes ยป Beetroot and Watermelon Salad

beetroot and watermelon salad

Beetroot and Watermelon Salad

Servings 4


  • 4 medium Beetroot cut into bitesize pieces
  • 1-2 tbsp Olive oil
  • 1 tsp Caraway seeds
  • 1 cup Watermelon chopped
  • 1/4 cup soaked Pumpkin seeds
  • 1/4 cup fresh Parsley
  • 1/4 cup Goat Cheese crumbled
  • 1/3 cup Hazelnuts
  • 1-2 Spring Onions finely sliced
  • 1 tbsp Balsamic vinegar
  • 2 tbsp Olive oil
  • 1 tsp Miso paste


  • Preheat oven to 180c. Place Beetroot on a baking tray and drizzle with a little oil. Roast in the oven for 40-45 mins until cooked through. Remove and cool.
  • Meanwhile place Hazelnuts in a dry frypan and cook over a low heat for about 10 mins. Cool and roughly chop.
  • Quickly toss the Caraway seeds in a hot frypan for a minute to release the aromatic oils.
  • Whisk Vinegar, Oil and Miso together to make the dressing.
  • Combine Beetroot, Hazelnuts, Caraway and remaining ingredients, and gentle stir through the dressing.

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