Roasted Beets with Watercress, Almonds, and Pecorino
Beets are so sweet and delicious that at the restaurant we try to feature them as often as possible. We also try to make things a little bit more interesting by adding pecorino to the beets instead of traditional goat cheese. FYI, the longer the beets are marinated, the better they tend to taste, so plan to prepare this dish in advance.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Place the beets in a 9 × 13-inch baking dish. Fill the dish halfway with water and cover it with aluminum foil.
Step 3
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.
Step 4
Remove the beets from the oven and allow to cool for 15 minutes. Using a paper towel, rub the skin from the outside of the beets. Slice the beets into bite-size hunks or wedges and transfer to a bowl to cool to room temperature. Add the watercress, olive oil, salt, and a squeeze of lemon juice and toss to combine.
Step 5
Arrange the beet mixture on a serving platter and sprinkle with the almonds and pecorino. Finish with a few grinds of pepper. Let sit for at least one hour or more to marinate. Serve at room temperature.
