Beet, Carrot, and Watercress Salad

Recipe courtesy of Martha Stewart

Yield: Serves 4 to 6

Ingredients

• 4 medium-sized beets
• 1/2 cup sherry vinegar
• Coarse salt
• 1 tablespoon vegetable oil
• 4 small carrots, peeled and cut on the diagonal, 1/4-inch thick
• 2 tablespoons sugar
• 1 bunch watercress, washed and well-dried, bunch separated and thick stems removed
• 3 radishes, thinly sliced
• Freshly ground pepper
• Extra-virgin olive oil

Directions

1. Place beets in a medium-sized saucepan with the vinegar and a large pinch of salt. Fill with water to cover. Cover with tin foil. Poke 4 holes in foil. Cook until beets are tender (a knife can easily pierce through), about 45 minutes. Allow beets to cool, then cut each into 8 wedges. Chill in refrigerator.
2. Pour a tablespoon of oil into a hot saute pan. Add the carrots and cook until golden brown on one side (medium-high heat). Add sugar and stir, cooking until tender and crispy, about 5-7 minutes. Allow carrots to cool a bit, then chill in refrigerator.
3. Put the watercress in a salad bowl. Add the radishes, beets, and carrots. Season with salt, freshly ground pepper, and a drizzle of olive oil.