Roasted Beet and Carrot Salad with Watercress

Name: Roasted Beet and Carrot Salad with Watercress
Total time: 85 min
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; 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)

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Roasting can give new life to tired produce. It can also make for limp, soggy salad.

Keywords

Side Dishes
Vegetables
Vegetarian
Salads

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Cooking tools:

Baking sheet
Oven
Mixing bowl
Whisk
Serving platter
Aluminum foil

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
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)