Watermelon Roasted Beet Salad
ShareTweetSaveShareSave to BigOven

Roasted Beet & Watermelon Salad

Yields6 ServingsPrep Time35 minsCook Time35 minsTotal Time1 hr 10 minsRating

Ingredients

Roasted Beets
 600 g Beets, medium size
 10 g Garlic, crushed
 3 g Fresh thyme
 10 g Orange peel
 30 g Raspberry vinegar
 30 g Red wine vinegar
 30 g Olive oil
 3 g Salt
 125 g Water
Compressed Watermelon
 15 g Lime juice
 5 g Fresh mint
Raspberry Vinaigrette
 250 g Raspberries
 15 g Olive oil
 30 g Grapeseed oil
 15 g Red wine vinegar
Garnishing
 25 g Baby golden beets
 120 g Feta cheese
 120 g Blue cheese, Roquefort
 30 g Toasted hazelnuts
 80 g Figs & strawberries (Optional)

Directions

Roasted Beets
1

Preheat oven to 400ΒΊF/200ΒΊC. Beets can also be steamed whole for 25 to 35 minutes (In this case use water and orange peel only). Toss all ingredients (except the water) to coat beets. Place in a shallow baking dish, add water and cover with foil. Roast beets for 45 minutes or until they are cooked through. Remove from oven, uncover, let cool to room temperature. Trim off tops and bottoms, peel beets and cut into desired shapes such as squares, wedges, cubes and slices… Wrap beets cuts and refrigerate.

Compressed Watermelon
2

Marinade for one watermelon sheet: Place each sheet of watermelon in cryovac bag, add lime juice and mint; vacuum seal. Refrigerate for 1 hour at least to compress and saturate the watermelon with flavor. Remove from bag, discard marinade and herbs. Cut each watermelon sheet into desired shapes using a large knife or fancy cookie cutters and drain over paper towels before plating.

Raspberry Vinaigrette
3

Cryovac fresh raspberries and cook at 185ΒΊF/85ΒΊC for 12 minutes or bring water to a simmer, plunge the bag into the hot water, turn off the flame and let cook for 12 minutes; the temperature of the water will drop slowly. Transfer bag to ice water. Emulsify with oil first, then vinegar. Season with salt and pepper to taste.

Plating
4

Peel off golden, and shave beets (Use a mandolin and reserve shavings in ice water to make them crispier). Dress cooked and raw beets with hazelnut or peanut oil. Place compressed watermelon cuts along with beets on each plate. Arrange golden beet shavings, cheeses, toasted hazelnuts, fresh dill, and mint. Drizzle with raspberry vinaigrette. Enjoy!

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos

Happy Holidays Sale

Bruno Albouze Signature Apron

Beautiful woman wearing Bruno Albouze Signature Apron
Scroll to Top