roasted beet watercress hazelnut salad recipe

Ingredients

• 1 ½ pounds medium yellow and/or red beets
• 5 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh dill
• 1 tablespoon freshly grated or prepared horseradish
• 1 ½ tablespoons red wine vinegar
• Salt and freshly ground black pepper
• 2 bunches watercress, ends removed
• ½ cup toasted hazelnuts, coarsely chopped