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Beet Salad with Watercress and Fresh Pecorino

Photo: John Kernick
Active time 20 mins
Total time 1 hr, 45 mins
Yield 8
Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a sweet flavor, and he thinly shaves the rest for a fresh, earthy crispness.

Ingredients

  • 2 pounds small beets, (preferably Chioggia), 1/4 pound peeled and very thinly sliced on a mandoline
  • 3/4 cup extra-virgin olive oil, plus more for rubbing
  • Salt and freshly ground black pepper
  • 1/4 cup fresh orange juice
  • 1/4 cup white balsamic vinegar
  • 3 bunches (6 ounces each) watercress, thick stems discarded
  • 6 ounces young Pecorino cheese, such as Toscana or Sardo, shaved

How to Make It

  1. Preheat the oven to 350°. 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.

  2. In 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.