Roasted Beet Salad with Watercress & Tomatoes

30 minutesServes 6
beet salad


  • 6 unpeeled beets, scrubbed
  • 2 tbsp. sherry vinegar or red wine vinegar
  • ¼ tsp. fresh ground pepper
  • ½ tsp. Kosher salt
  • ½ c. extra virgin olive oil
  • 1 c. grape or cherry tomatoes, halved lengthwise
  • 1 small red onion, halved and sliced into thin half moons
  • 2 bunches (about 8 oz.) watercress, stemmed


Preheat oven to 400ºF. Wrap each beet in aluminum foil and place on a rimmed baking sheet. Bake until beets are barely tender when pierced with a small, sharp knife, about 1 hour. Let cool until easy to handle. Slip off beet skins. Halve beets and cut into 1/2-inch-thick half-moons.

Whisk vinegar, salt, and pepper in a medium bowl. Gradually whisk in oil. Add beets, tomatoes, and red onion and toss well. (Salad can be made to this point up to 1 hour ahead, or refrigerated for up to 8 hours.)

Just before serving, add watercress and toss again. Reseason with salt and pepper. Serve at room temperature or chilled.