Beet Salad with Watercress and Fresh Pecorino
Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a sweet flavor, and he thinly shaves the rest for a fresh, earthy crispness. More Great Salads
July 2011
Gallery
Credit:
© John Kernick
Recipe Summary
Ingredients
Directions
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.