Beet Summer Salad

Beet Summer Salad

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"This was a quick simple recipe powered by a desire to have a delicious summer salad with what I had on hand. I also love beets!!"
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45 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving.


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Super easy and delicious! I wasn't sure I liked beets, after having avoided them for many years. We always ate them either canned or pickled when I was growing up. I used fresh steamed beets an...

This is the most unusual combination and I'm pleased to say that it worked. I used fresh beets that I roasted until tender then peeled. I will double the watermelon next time. Very fresh tasting...

I loved it - strange combination. I'm not the hugest fan of cilantro, so I'll probably leave it out next time. The flavors all really worked together nicely. Will make it again!

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