Roasted Beet and Carrot Salad with Watercress

(recipe from an unknown magazine)

2 lbs. beets, peeled and cut into bite-sized cubes
2 lbs. carrots, peeled and cut into 1/4-inch-thick slices
6 Tbsp. olive oil
salt and pepper
1/2 tsp. sugar
4 Tbsp. white wine vinegar
2 tsp. honey
2 medium shallots, minced (about 3 Tbsp.)
12 ounces watercress, washed and trimmed (about 8 cups)

Preheat oven to 400F.  Toss beets and carrots with 4 Tbsp. oil, 1 tsp. salt, 1/2 tsp. ground pepper, and sugar in a large bowl.  Transfer beets and carrots to a baking sheet, spread in an even layer.  (Do not wash bowl.)  Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).

Meanwhile, whisk remaining 2 Tbsp. oil, vinegar, honey, shallots, 1/2 tsp. salt, and 1/4 tsp. pepper in now-empty bowl.

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes.  Stir in watercress, transfer to a serving platter, and serve.

Serves 8.

(Delicious!  I took this for work lunches.  Best to mix watercress just ahead of eating, but I found that the watercress holds up well enough when mixed in and kept refrigerated for several days.)