Ingredients
2 lb. beets (preferably Chioggia)
3/4 c. extra-virgin olive oil
salt
Freshly ground black pepper
1/4 c. fresh orange juice
1/4 c. white balsamic vinegar
3 bunch watercress
6 oz. young Pecorino cheese
Preparation
Step 1Preheat the oven to 350 degrees F. In a small baking dish, rub the whole beets with olive oil and season with salt and pepper. Cover the baking dish tightly with aluminum foil and roast the beets for about 1 hour and 15 minutes, until they are tender when pierced with a knife. Let cool, then peel the beets and cut them into wedges.Step 2In a large bowl, whisk the 3/4 cup of olive oil with the orange juice and balsamic vinegar; season the dressing with salt and pepper. Add the roasted beet wedges, shaved beets, watercress, and shaved Pecorino, and toss well to coat. Transfer to a large platter and serve right away. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
