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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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Cooling time
30
minutes
mins
Total Time
1
hour
hr
Course:
45 - 60 Minutes to Table, Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Salads, Vegetarian
Servings:
4
servings
Ingredients
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
DRESSING
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
Instructions
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.
Notes
Simple to make but allow sufficient time for the roasted vegetables to cool prior to serving.