Active Time
20 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

Preheat the oven to 350°. 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.

Step 2    

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.

Make Ahead

The roasted beet wedges and dressing can be refrigerated separately for up to 2 days. Bring to room temperature before serving.

Suggested Pairing

The natural sugar in beets pairs well with a Riesling that also has a bit of sweetness.

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