Remove skin and seeds from watermelon and cut into cubes. Puree the beets in a blender with the addition of olive oil. Finely chop the bell pepper and mix with olive oil.
Pour beet cream into a thin layer on a plate. Put the watermelon and cheese on the cream. Drizzle bell pepper and olive oil on top. Sprinkle with sesame seeds and garnish with watercress salad.