Roasted Beets with Watercress, Almonds, and Pecorino

• 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

1. Preheat the oven to 400F.
2. Place the beets in a 9 x 13-inch baking dish.
3. Fill the dish halfway with water and cover it with aluminum foil.
4. Roast until the beets are fully cooked (a paring knife should pass into the center of the largest beet with no resistance), about 1 hour.
5. Remove the beets from the oven and allow to cool for 15 minutes.
6. Using a paper towel, rub the skin from the outside of the beets.
7. Slice the beets into bite-size hunks or wedges and transfer to a bowl to cool to room temperature.
8. Add the watercress, olive oil, salt, and a squeeze of lemon juice and toss to combine.
9. Arrange the beet mixture on a serving platter and sprinkle with the almonds and pecorino.
10. Finish with a few grinds of pepper.
11. Let sit for at least one hour or more to marinate.
12. Serve at room temperature.

red beets, olive oil, salt, lemon, almonds, grated aged, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/roasted-beets-with-watercress-almonds-and-pecorino-389628 (may not work)