Food & Cooking Recipes Salad Recipes Roasted Golden-Beet, Avocado, and Watercress Salad 3.6 (32) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Prep Time: 15 mins Total Time: 50 mins Servings: 4 Ingredients 1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed 2 tablespoons extra-virgin olive oil, divided Coarse salt and freshly ground pepper 1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces 2 radishes, trimmed and thinly sliced 1 avocado, sliced 1 tablespoon snipped chives 1 teaspoon red-wine vinegar 1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about ¼ cup) Directions Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges. Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese. Rate it Print