I'd be inclined increase the dressing by half next time, otherwise no changes. Delicious as is.
Roasted Beet and Carrot Salad with Watercress
Cook's Illustrated "More Best Recipes"
If you're using a dark-colored nonstick baking sheet, line the pan with foil to prevent scorching.
1 pound beets, peeled and cut into 1/2-inch thick wedges
1 pound carrots (about 6 medium), peeled and cut on the bias into 1/4-inch thick slices
3 tablespoons extra virgin olive oil
Salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress, washed, dried and stemmed (about 6 cups)
1. Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack and heat the oven to 500 degrees. Toss the beets and the carrots with 2 tablespoons of the oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the sugar in a large bowl. Remove the baking sheet from the oven and, working quickly, carefully transfer the beets and carrots to the sheet and spread in an even layer. (Do not wash the bowl.) Roast until the vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting.)
2. Meanwhile, whisk the remaining 1 tablespoon oil, the vinegar, honey, shallot, 1/4 teaspoon salt and 1/8 teaspoon pepper together in the now empty bowl.
3. Toss the hot vegetables with the vinaigrette and let cool to room temperature, about 30 minutes. Stir in the watercress, transfer to a platter and serve.
Roasted Beet and Carrot Salad with Watercress
Cook's Illustrated "More Best Recipes"
If you're using a dark-colored nonstick baking sheet, line the pan with foil to prevent scorching.
1 pound beets, peeled and cut into 1/2-inch thick wedges
1 pound carrots (about 6 medium), peeled and cut on the bias into 1/4-inch thick slices
3 tablespoons extra virgin olive oil
Salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress, washed, dried and stemmed (about 6 cups)
1. Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack and heat the oven to 500 degrees. Toss the beets and the carrots with 2 tablespoons of the oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the sugar in a large bowl. Remove the baking sheet from the oven and, working quickly, carefully transfer the beets and carrots to the sheet and spread in an even layer. (Do not wash the bowl.) Roast until the vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting.)
2. Meanwhile, whisk the remaining 1 tablespoon oil, the vinegar, honey, shallot, 1/4 teaspoon salt and 1/8 teaspoon pepper together in the now empty bowl.
3. Toss the hot vegetables with the vinaigrette and let cool to room temperature, about 30 minutes. Stir in the watercress, transfer to a platter and serve.