Roasted Beet and Watermelon Salad with Chèvre
. 1-1/4 pounds medium red beets
. 1-1/4 pounds medium golden beets
. 14 tablespoons extra-virgin olive oil (3/4 cup plus 2 tablespoons total), divided
. 1-1/2 teaspoons kosher salt, divided
. 1 (4- to 5-pound) seedless watermelon, peeled and cut into 1-inch cubes (about 5 cups)
. 1/4 cup lemon juice, divided
. 1/4 teaspoon freshly ground black pepper
. 8 cups microgreens or baby greens, rinsed and dried
. 6 ounces soft goat cheese (1-1/2 cups), such as Belle Chèvre, crumbled
Preheat oven to 400°F. Tear or cut beet tops from beets, leaving about 1-inch of stalk attached. Wash and thoroughly dry beets.
Place beets in shallow baking pan, keeping red and yellow separate. Drizzle with 2 tablespoons olive oil; sprinkle with 3/4 teaspoon kosher salt. Cover with aluminum foil; roast about 45 minutes or until tender when pierced with knife. Remove from oven; let cool 15 minutes or until easy to handle.
Slip skins off beets by hand and cut beets into wedges. Toss golden beets with 1-1/2 tablespoons olive oil to coat. Toss red beets with 1-1/2 tablespoons olive oil to coat. Toss watermelon cubes with 1 tablespoon lemon juice and 1/2 teaspoon salt.
In small bowl whisk together remaining olive oil, lemon juice, salt, and pepper. In separate large bowl, toss greens with olive oil mixture. To serve, place greens on large platter. Arrange watermelon mixture, yellow beets, red beets, and goat cheese in rows over greens. Makes 10 to 12 servings.