Beet And Watermelon Salad Recipe

Inspired by Feast

Time1h 30m

Serves4

Salad of roasted baby beets with fresh and roasted watermelon, fresh tarragon, garlicky walnuts, Little Gem lettuce and a Champagne vinaigrette.

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Ingredients

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1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the baby beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until tender. Once done, let them cool, then peel and slice.
2
Roast the Watermelon
Cut the watermelon into thick slices and remove the rind. Place on a baking sheet and roast in the oven for about 15-20 minutes until slightly caramelized.
3
Prepare the Walnuts
In a small skillet, toast the walnuts over medium heat until golden, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and let cool.
4
Make the Salad
In a large bowl, combine the roasted beets, roasted watermelon, and chopped fresh tarragon. Tear the Little Gem lettuce into pieces and add to the bowl. Top with the garlicky walnuts.
5
Dress the Salad
Drizzle with Champagne vinaigrette and toss gently to combine. Serve immediately.