Roasted Beet and Carrot Salad with Watercress | America's Test Kitchen

Ingredients

• 1 pound beets , peeled and cut into 1/2-inch thick wedges, wedges cut in half crosswise if beets are large
• 1 pound carrots , peeled and cut on bias into 1/4-inch-thick slices
• 3 tablespoons extra virgin olive oil
• Salt and ground black pepper
• 1/4 teaspoon sugar
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• 1 medium shallot , minced (about 3 tablespoons)
• 6 ounces watercress , washed and trimmed (about 4 cups)