Watercress Salad with Roasted Beets and Parsnips
Ingredients 2 medium parsnips, stem and root ends trimmed, cut in 1-inch pieces 3 tablespoons olive oil, divided 3 to 4 medium (about 12 ounces) beetroots, stem and root ends trimmed, cut in 1-inch pieces ¼ teaspoon salt ¼ teaspoon freshly-ground black pepper ¼ cup orange juice 1 tablespoon freshly-squeezed lemon juice ½ teaspoon sugar 3 cups chopped watercress 2 tablespoons chopped mint leaves ¼ cup crumbled chèvre cheese (goat cheese) 4 tablespoons chopped walnuts, toasted Freshly-ground black pepper, if desired Directions Preheat oven to 375ºF. Toss the parsnips in a small bowl with 1 tablespoon olive oil. Spread on one end of a ....
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