Roasted Beet Watercress and Hazelnut Salad
1 ½ pounds medium yellow and/or red beets
5 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill
1 tablespoon freshly grated or prepared horseradish
1 ½ tablespoons red wine vinegar
Salt and freshly ground black pepper
2 bunches watercress, ends removed ½ cup toasted hazelnuts, coarsely chopped
Preheat an oven to 375F. Place the beets in a shallow baking dish and drizzle with 1 tablespoon of the olive oil and 1 tablespoon water. Roll the beets to coat them. Cover the beets with foil and bake until tender when pierced with a knife, 50 to 70 minutes.
Let the beets cool. Peel the beets and cut into thin ¼-inch slices.
In the meantime, for the dressing, in a bowl, whisk together the remaining 4 tablespoons olive oil, vinegar, dill and horseradish. Season with salt and pepper. In the meantime, toss the half of the dressing with the beets and place the beets on a serving platter. Toss the watercress and hazelnuts with the remaining dressing and place on the top of the beets.