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

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

www.americastestkitchen.com

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

Keywords

Side Dishes
Vegetables
Vegetarian
Salads

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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)