Roasted Red And Golden Beet Salad

• 1 pound red beets (about 3 medium beets), trimmed
• 1 pound golden beets (about 3 medium beets), trimmed
• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons honey
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon freshly ground black pepper
• 4 cups chopped watercress
• 2 ounces goat cheese, crumbled (about 1/2 cup)

1. Preheat oven to 375u0b0.
2. Wrap beets in foil. Bake at 375u0b0 for 1 hour and 20 minutes or until tender. Remove beets from oven; remove from foil. Cool.
3. Combine oil, vinegar, honey, garlic, 1/8 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Pour half of oil mixture into a separate medium bowl. Spread watercress over a large serving platter.
4. Remove skin from cooled beets; cut each beet into 8 wedges. Add red beets to one bowl of oil mixture; toss to combine. Add yellow beets to other bowl of oil mixture; toss to combine. Arrange beet wedges over watercress; sprinkle evenly with remaining 1/8 teaspoon salt and cheese. Drizzle with any remaining vinaigrette from bowl used to dress golden beets.

red beets, golden beets, extravirgin olive oil, red wine vinegar, honey, garlic, kosher salt, freshly ground black pepper, watercress, goat cheese

Taken from www.myrecipes.com/recipe/roasted-red-golden-beet-salad (may not work)