Hands-on Time
15 Mins
Total Time
1 Hour 35 Mins
Yield
Serves 6 (serving size: 2/3 cup watercress and about 8 beet wedges)
Photo: Romulo Yanes; Styling: Claire Spollen

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Wrap beets in foil. Bake at 375° for 1 hour and 20 minutes or until tender. Remove beets from oven; remove from foil. Cool.

Step 3

Combine oil, vinegar, honey, garlic, 1/8 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Pour half of oil mixture into a separate medium bowl. Spread watercress over a large serving platter.

Step 4

Remove skin from cooled beets; cut each beet into 8 wedges. Add red beets to one bowl of oil mixture; toss to combine. Add yellow beets to other bowl of oil mixture; toss to combine. Arrange beet wedges over watercress; sprinkle evenly with remaining 1/8 teaspoon salt and cheese. Drizzle with any remaining vinaigrette from bowl used to dress golden beets.

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