Preheat the oven to 375°F.

Wrap the beets tightly in aluminum foil, place them in a baking dish, and roast until tender, about 1 to 1 ½ hours.

Remove from the oven, cool to room temperature, and peel the skins by gently rubbing with paper towels.

Use a mandoline to slice the roasted beets as thinly as possible.

Cut the seedless watermelon into ¼-inch thick slices.

Use a round cookie cutter to punch the watermelon slices into circles matching the diameter of the beets and tomatoes.

Place the finely diced shallot, diced peach, and chopped fresh basil into a glass mason jar.

Pour in the white balsamic vinegar and extra virgin olive oil.

Season aggressively with kosher salt and coarse black pepper.

Seal the jar tightly and shake vigorously until the vinaigrette is completely emulsified.

On a large, chilled serving platter, begin layering the salad in an overlapping shingle pattern.

Alternate slices of vine-ripe tomato, fresh mozzarella, watermelon rounds, and thinly sliced roasted beets until the platter is filled.

Tuck whole, fresh basil leaves into the crevices of the arrangement.

Season the entire platter with kosher salt and coarse black pepper, then scatter the crispy chopped bacon evenly over the top.

Drizzle the emulsified peach-basil vinaigrette heavily over the salad immediately before serving.