Recipe courtesy of Ryan Fancher

Beet Salad with Carmody Cheese

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4 servings
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Vinaigrette Dressing:

Sherry Vinegar Dressing:



  1. Preheat the oven to 400 degrees F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Place the compressed watermelon in a third bowl. Drizzle the vinaigrette and/or sherry vinegar dressing over the beets and watermelon. 
  7. 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. 

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