Roasted Beet and Carrot Salad with Watercress

Name: Roasted Beet and Carrot Salad with Watercress
Yield: Serves 4
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)

20 comments

Appears in Cook's Illustrated March/April 2008

SERVES4

TIME55 minutes, plus 30 minutes cooling

Roasted Beet and Carrot Salad with Watercress

WHY THIS RECIPE WORKS

We wanted a roasted vegetable salad recipe with vegetables that had compatible colors, flavors, and textures and would roast well together. We chose combinations of vegetables that kept their structure when cut into same-size pieces and coo...

This is a members' feature.