Roasted Beets and Carrots with Watercress

The vegetables have jewel-like color and contrast beautifully with the watercress.
Based on a Cook's Illustrated magazine recipe, March 2008.
Prep Time20 mins
Cook Time40 mins
Cooling time30 mins
Total Time1 hr
Course: 45 - 60 Minutes to Table, Prepare Ahead - Serve Later, Side Dishes - Salads, Vegetarian
Servings: 4 servings


  • 1 pound beets peeled and cut into 1/2 inch thick wedges
  • 1 pound carrots peeled and cut on bias into 1/2 inch thick slices
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sugar
  • 6 ounces watercress washed and trimmed, approximately 4 cups


  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons minced shallots
  • 1/4 teaspoon pepper
  • salt to taste


  • Adjust oven rack to middle position and place large, rimmed baking sheet on rack. Heat oven to 500 degrees F.
  • In a medium-sized bowl, toss beets and carrots with the olive oil, pepper, and sugar.
  • Remove baking sheet from oven and carefully transfer beets and carrots to sheet in a single layer.
  • Roast until vegetables are tender and well browned, about 20 minutes. Do not stir during roasting.
  • Meanwhile, without cleaning the bowl, whisk remaining 1 tablespoon extra virgin olive oil, vinegar, honey, shallots, and 1/4 teaspoon pepper in bowl.
  • Toss hot vegetables with dressing and cool to room temperature, about 30 minutes. Add salt to taste.
  • Just before serving, stir in watercress.


Simple to make but allow sufficient time for the roasted vegetables to cool prior to serving.