Summer Watermelon and Beet Salad

Is there anything better on a hot summer day than a juicy slice of watermelon? Yes, there is. You need this Summer Watermelon and Beet Salad in your life. It’s super refreshing and requires very little actual cooking. I don’t know about you, but when it’s very hot outside I like my cooking to be simple and relatively quick. This recipe is exactly that.

This recipe is absolutely LOADED with all of the good and healthy stuff. There’s a lot of vegetables, fruit and herbs in there. And it features edamame as a great source of plant-based protein. The colours in this dish are amazing. There’s just something special about those red and green colours together. Ultimately, it all comes down to taste. But this Summer Watermelon and Beet Salad is without a doubt very pleasing to the eye. If this doesn’t look beautiful to you, I don’t know what does. From developing a recipe to testing and eventually making a photo: it’s pictures like these that make it all worthwhile.

If you’re looking for more summer recipes, you’ll also love this Vegan Orzo Salad with Pesto and this Easy Moroccan Inspired Vegan Couscous Salad.

• Cooked beets – super convenient and super healthy. Buy precooked beets and all there’s left for you to do is some knife work.
• Watermelon – fruit in a salad can be delicious and in this particular recipe the watermelon combines wonderfully with the beets. Looking for another salad recipe with fruit? Try our Quinoa Black Bean and Mango Salad.
• Sauce – we love to use a tahini and soy sauce based sauce for this recipe, but you can basically use any sauce or dressing you like. For instance, a pesto would also be delicious or even a vegan tzatziki would work very well.
• Edamame – delicious, vibrant green, high in protein and they have a lovely bite.

• If the watermelon has (a lot of) seeds, you might want to put in the extra effort to remove most of them. It’s perfectly fine to eat the seeds if you so please, but for the overall eating experience of this Summer Watermelon and Beet Salad we believe it’s better to remove (most of) the seeds.
• We recommend using a raw (white) tahini, as this is the superior and tastiest type of tahini in our opinion. Roasted tahini tends to have a nuttier flavour that almost resembles peanut butter. And we don’t want the sauce to taste like peanut butter, so it only makes sense to use tahini made from raw sesame seeds. Also, we’ve had our fair share of tahini over the span of our lives, so we know what we’re talking about.

• Pearl couscous – can be substituted with couscous, quinoa or bulgur.
• Edamame – you can use basically any kind of pulse you want. This salad is also delicious with chickpeas, black beans, or lentils.
• Tahini – to be honest, we can’t imagine you would want to substitute tahini. But if you really want to substitute it we recommend to use almond- or cashew butter instead.
• Vegetables – you can use any vegetables you like. Zucchini, green peas and radish are some great options.

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