Roasted Beets with Watercress, Almonds, and Pecorino

Name: Roasted Beets with Watercress, Almonds, and Pecorino
Yield: Serves 4 to 6
Ingredients: 4 large red beets or 8 small (about 1 1/2 pounds total) , trimmed; 1 bunch watercress, ends trimmed and discarded, cut into 1-inch-long pieces; 1/4 cup olive oil; 1 teaspoon salt; 1 lemon; 1/4 cup almonds, toasted and roughly chopped; 1/4 cup grated aged pecorino cheese; Freshly ground black pepper

January 24, 2012

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 notes

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