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.
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.