Preheat the oven to 400°F (200°C). Wrap the baby beets in aluminum foil with a drizzle of olive oil and a pinch of salt. Roast in the oven for about 45 minutes or until tender. Allow to cool, then peel and slice.

Preparing the Watermelon

Roast the Watermelon

Cut the watermelon into thick slices, then cut those into cubes. Toss with a little olive oil and season with salt. Roast in the oven for about 15-20 minutes until caramelized.

Fresh Watermelon

Cut additional watermelon into cubes for the fresh part of the salad.

Garlicky Walnuts

Prepare the Walnuts

In a skillet, heat olive oil over medium heat. Add minced garlic and walnuts, cooking until the walnuts are toasted and fragrant. Season with salt and set aside.

Champagne Vinaigrette

Make the Vinaigrette

In a small bowl, whisk together Champagne vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.

Assembling the Salad

Combine Ingredients

In a large bowl, combine the roasted and fresh watermelon, sliced roasted beets, Little Gem lettuce leaves, and fresh tarragon. Drizzle with Champagne vinaigrette and toss gently to combine.

Serve

Top the salad with garlicky walnuts before serving.