Roasted Beet and Carrot Salad with Watercress
By America's Test KitchenPublished on October 17, 2011
Time
55 minutes, plus 30 minutes cooling
Yield
Serves 4
Ingredients
1 pound beets, peeled and cut into ½-inch thick wedges, wedges cut in half crosswise if beets are large1 pound carrots, peeled and cut on bias into ¼-inch-thick slices3 tablespoons extra virgin olive oil Salt and ground black pepper ¼ 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)
Before You Begin
If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching.
Instructions
- 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.
Time
55 minutes, plus 30 minutes coolingYield
Serves 4Ingredients
1 pound beets, peeled and cut into ½-inch thick wedges, wedges cut in half crosswise if beets are large
1 pound carrots, peeled and cut on bias into ¼-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and ground black pepper
¼ 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)
Ingredients
1 pound beets, peeled and cut into ½-inch thick wedges, wedges cut in half crosswise if beets are large
1 pound carrots, peeled and cut on bias into ¼-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and ground black pepper
¼ 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)
Ingredients
1 pound beets, peeled and cut into ½-inch thick wedges, wedges cut in half crosswise if beets are large
1 pound carrots, peeled and cut on bias into ¼-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and ground black pepper
¼ 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)
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 cooked to a firm yet tender consistency. Tossing the roasted vegetables with a vinaigrette while they were still hot allowed for better flavor absorption. To make our roasted vegetable salad recipe a true salad, we added a crisp and raw ingredient to the mix.
Before You Begin
If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching.
Instructions
- 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments