Roasted Beet Salad with Watercress & Tomatoes

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30 minutesServes 6
beet salad

Ingredients

  • 6 unpeeled beets, scrubbed
  • 2 tbsp sherry vinegar or red wine vinegar
  • ¼ tsp Freshly 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
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Directions

Preheat oven to 400ºF. Wrap each beet in aluminum foil and place on a rimmed sheet pan. 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.

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