White Beets Meet Summer Salad


White beets- have you ever heard of such a thing? Real life moment: I hadn’t until I spotted them at a farmer’s market. The nice salesgirl was quick to educate me “White beets lack the earthy, strong beet flavor that colored beets embody. What baby white beets do have is a high level of sweetness.” Sweet beets, I was sold and up for the culinary challenge. It is also one I will be sharing with the youth at the garden club. This beet and watermelon salad is incredibly refreshing, especially for those sweltering days we’re having.


  • 1 bunch beets, roasted and chopped
  • 2 cups watermelon, chopped in 1” chunks
  • 1/4 cup extra virgin olive oil
  • 2 sprigs of fresh mint
  • 2-3 tablespoon of balsamic vinegar
  • 1 cup orange juice


Arrange the beets in a small roasting pan, add 1 cup orange juice, and cover loosely with foil. Roast at 450 degrees F. for 30 to 45 minutes, until they are tender when pierced with a knife.

Let beets cool, then peel and chop into squares. In a large bowl toss all ingredients with the extra virgin olive oil and balsamic vinegar. Bon Appetite.


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5 Responses to White Beets Meet Summer Salad

  1. whattt! I never seen white beet before! where can you find it?

    Liked by 1 person

  2. Those white beetroot sound interesting despite my dislike of that vegetable. I’ve never seen white ones here in New Zealand, golden ones yes. Will keep my eyes open!

    Liked by 1 person

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