Market Recipe: Watermelon and Beet Salad

Watermelon and Beet Salad

Courtesy of John Lichtenberger, Executive Chef of Péché

Makes about 15 sample servings, depending on size
Salad:
5 lbs beets
1 small watermelon
Toss beets with olive oil and place in aluminum foil. Close tightly.
Place on baking sheet place in oven at 400 degrees for approximately two hours.
Beets are done when a knife passes through easily.
Once cooled, peel by rubbing with a towel. The skin should come off easily.
Cut into bite-sized pieces.
Cut watermelon into bite-sized pieces.
Vinaigrette:
4-5 beets
1/2 cup olive oil
1 cup vegetable stock
4 T sherry vinegar
1 T plus 1 t salt
Lemon zest of 2 lemons
Place 4-5 beets in a blender.
Add in remaining ingredients.
Blend until liquified.
To compose salad:
Put beets and watermelon in a bowl.
Toss with lemon juice, olive oil, salt and pepper.
Place some of the vinaigrette on a plate and arrange the watermelon and beets on the plate. You can also add watercress or arugula.
Top the salad with walnuts and feta or goat cheese.