Roasted Beetroot, Watermelon & Fetta Salad

Roasted Beetroot, Watermelon & Fetta Salad

I’ve been loving seeing all the fabulous salads going around on the Interwebs and certainly where we live, as it’s so hot, salads are where it’s at!  The lovely lady that is helping me keep the house liveable during our renovation was telling me about her favourite salad which had beetroot, watermelon & fetta in it, it sounded delish so I’ve tried to recreate. Now I bring to you today, this Roasted Beetroot, Watermelon & Fetta Salad.  I love how pretty all the jewel colours in it are too.

It’s a perfect one to serve up on Australia Day as for some reason in my mind beetroots seem to be quite Australian (even though they are not), it must be something to do with the ultimate “Aussier burger” which isn’t the ultimate without tinned beetroot, tinned pineapple and an egg along with everything else is it!

Roasted Beet, Watermelon & Fetta Salad

Roasted Beetroot, Watermelon & Fetta Salad


  • 3 large beetroots topped and tailed
  • 1/4 watermelon, sliced into bite sized chunks
  • 2 C baby spinach
  • 3/4 C marinated fetta, crumbled
  • 1/3 C walnuts
  • 2 Tbsp olive oil (optional depending on how much is in with your fetta)
  • 1/4 C balsamic vinegar


  1. Preheat the oven to 180 and line a baking tray with baking paper. Put the beetroots on the tray with a drizzle of olive oil, salt & pepper and roast for 45 minutes (this can be done a day ahead if you like)
  2. Allow the beetroots to cool and then peel and cut into bite sized chunks.
  3. Layer the baby spinach on a serving platter, scatter the beetroot, watermelon, fetta and walnuts
  4. Depending on how much oil is with the fetta you may need to add a little more and drizzle the balsamic vinegar over the salad
  5. Enjoy!

Are you into salads? Do you agree on the Aussie Burger front?


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