Preheat the oven to 400 degrees F.
Wash the beets and wrap the red and yellow varieties separately in aluminium foil. Place on a baking tray and roast
until tender, 30 to 45 minutes.
For the vinaigrette dressing: Place the white wine vinegar, shallots and mustard in a blender and pulse
. Drizzle in the olive oil and blend until it's a smooth emulsion
. Season with salt and pepper.
For the sherry vinegar dressing: Place the lemon juice
, sherry vinegar and sugar
in a blender
and pulse. Drizzle in the olive and walnuts oils
and blend until it's a smooth emulsion. Season with sea salt and pepper.
Remove the beets from the oven and allow to cool. Peel
the beets and cut into 3/4-inch cubes. Place the red and yellow beets in separate bowls.
Place the compressed watermelon in a third bowl. Drizzle
the vinaigrette and/or sherry vinegar dressing over the beets and watermelon.
To serve, arrange 3 to 4 cubes of red and yellow beets on each plate, together with 3 to 4 cubes of compressed watermelon
. Place alternating slices of apple and Carmody cheese
between the cubes of watermelon and beets. Garnish with walnuts, mixed lettuce
, baby arugula and lavender
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.