Preheat the oven to 400 degrees F.
Wash the beets and wrap the red and yellow varieties separately in aluminum 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 flower petals.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ryan Fancher, Chef de Cuisine, Barndiva, Healdsburg, CA