Watermelon Radish and Beet Salad

Looking for a refreshing summer salad that doesn’t include the basic lettuce and tomato combination? Check this recipe out from Furthermore!

You’ll load up on nutrients: beets and radishes are both high in antioxidants, aid digestion and help the liver process toxins, says Marissa Lippert, RD, who created this recipe. Plus, radishes are a natural diuretic to help release excess water weight. And the flavors are as bright and refreshing as they look. Enjoy. 

Watermelon Radish and Beet Salad with Hazelnuts, Pecorino Romano, Mint + Honey-Lemon Vinaigrette

Serves 4



1 watermelon radish, thinly shaved

1 bunch of ruby red or golden beets, roasted, peeled and quartered

1 bunch of arugula
¼ cup hazelnuts, toasted and lightly crushed

2 tbsp. chopped mint

2 scallions, thinly sliced

Juice of ½ lemon

½ teaspoon Dijon mustard

1½ tsp. tahini

2 tsp. champagne vinegar

1 tsp. honey

3 tbsp. extra-virgin olive oil

Salt and freshly cracked pepper to taste

¼ cup shaved Pecorino Romano cheese


1. Place salad ingredients in a large bowl.

2. Mix lemon juice, Dijon mustard, tahini, vinegar and honey in a small bowl. Slowly drizzle in olive oil, whisking continuously. Season with salt and pepper.

3. Drizzle over salad and toss to lightly coat. Garnish with Pecorino Romano and serve.