Name: Beet Salad with Watercress and Fresh Pecorino
Yield: 8
Ingredients: 2 lb. beets (preferably Chioggia) -; 3/4 c. extra-virgin olive oil -; Salt -; Freshly ground black pepper -; 1/4 c. fresh orange juice -; 1/4 c. white balsamic vinegar -; 3 bunch watercress -; 6 oz. young Pecorino cheese -

Beet Salad with Watercress and Fresh Pecorino

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Ingredients for - Beet Salad with Watercress and Fresh Pecorino

1. 2 lb. beets (preferably Chioggia) -

2. 3/4 c. extra-virgin olive oil -

3. Salt -

4. Freshly ground black pepper -

5. 1/4 c. fresh orange juice -

6. 1/4 c. white balsamic vinegar -

7. 3 bunch watercress -

8. 6 oz. young Pecorino cheese -

How to cook deliciously - Beet Salad with Watercress and Fresh Pecorino

1. Stage

Preheat the oven to 350 degrees F. 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. Stage

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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.