Roasted Pear and Beet Salad with Watercress and Blue Cheese | America's Test Kitchen

Ingredients

• 3 small beets or 2 medium beets (about 12 ounces)
• 4 firm Anjou pears or Bartlett pears (about 2 pounds)
• 1 tablespoon unsalted butter , melted
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 1/2 teaspoon table salt
• Ground black pepper
• 4 ounces blue cheese , crumbled
• 2 bunches watercress , washed, dried, and stemmed (about 6 cups)