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Watermelon Radish + Beet Salad

July 29, 2014

The first installment of our Summer Salad Series makes for a vibrant and detoxifing meal.

By: Q by Equinox

Our Summer Salad Series, designed to nourish, detoxify, hydrate, and satisfy you every Monday in July, begins this week with a meal that’s as visually enticing as it is nutritionally sound. “I love how the watermelon radish looks a bit like bursting fireworks,” says Marissa Lippert, RD, who created the recipes featured in our series. You’ll load up on nutrients: beets and radishes are both high in antioxidants, aid digestion and help the liver process toxins, says Lippert. 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 

Related: Watermelon Salad with Basil, Ricotta Salata and Red Onion


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 

Related: Snap Pea, Basil and Ricotta Salata Salad


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. 

Related: Quinoa with Pomegranate, Nuts and Soft Herbs

Photography by Christine Han