Roasted Beet and Carrot Salad with Watercress (ATK)

By hmp13

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
• 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)

Preparation

Step 1

Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).

Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to serving platter, and serve.