Roasted Beets with Watercress, Almonds, and Pecorino

1. 1

   Preheat the oven to 400F.

2. 2

   Place the beets in a 9 x 13-inch baking dish.

3. 3

   Fill the dish halfway with water and cover it with aluminum foil.

4. 4

   Roast until the beets are fully cooked (a paring knife should pass into the center of the largest beet with no resistance), about 1 hour.

5. 5

   Remove the beets from the oven and allow to cool for 15 minutes.

6. 6

   Using a paper towel, rub the skin from the outside of the beets.

7. 7

   Slice the beets into bite-size hunks or wedges and transfer to a bowl to cool to room temperature.

8. 8

   Add the watercress, olive oil, salt, and a squeeze of lemon juice and toss to combine.

9. 9

   Arrange the beet mixture on a serving platter and sprinkle with the almonds and pecorino.

10. 10

    Finish with a few grinds of pepper.

11. 11

    Let sit for at least one hour or more to marinate.

12. 12

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.