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)

Side Dishes
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated March/April 2008

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

SERVES 4

TIME 55 minutes, plus 30 minutes cooling

Roasted Beet and Carrot Salad with Watercress

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