Poblano-Roasted Vegetable Salad with Peppery Watercress

  • Active Time 10m
  • Total Time 1h 10m

Serves 6

Why do we all love roasted vegetables so much? Perhaps it's their sweetness, since the browned edges that roasting brings taste darkly sugary on the tongue. Roasted is the way I learned to love beets, and for this salad I encourage you to choose the candy-stripe or golden beets available at most farmers' markets. Their lighter colors are particularly beautiful-though red beets, while they color whatever they touch, are delicious, too. Think of this rich saucy dressing for other salads-especially potato salad with smoked mussels or clams-or shrimp cocktail.


  • 2 cups Roasted Poblano-Tomato Salsa
  • 1/4 cup fruity olive oil
  • 5 tablespoons fresh lime juice, divided
  • Salt, about 3/4 teaspoons, plus a little extra for the watercress
  • 3 medium (10 ounces total) beets, scrubbed, roots trimmed off, each cut into 8 wedges
  • 3 medium (12 ounces total) Yukon gold potatoes, scrubbed, each cut into 6 wedges
  • 2 heads (1 pound total) fresh fennel, tops cut off, each cut into 8 wedges
  • 3 bunches fresh watercress, stems trimmed
  • Crumbled queso fresco or salted farmer's cheese, for garnish

Companion recipe: Roasted Poblano-Tomato Salsa with Fresh Thyme


Heat the oven to 375 degrees F.

Combine half of the salsa, the olive oil and 3 tablespoons of the lime juice. Taste this marinade and season with salt (it should be salty to season the vegetables as they roast). In another bowl, combine the beets and potatoes with two-thirds of the marinade.

In a large roasting pan, toss the fennel with the remaining marinade, spread in a single layer, cover with foil and bake for 25 minutes, until nearly tender when pierced with a fork. Uncover, add the marinated beets and potatoes in a single layer, then re-cover and return to the oven for 15 minutes. Uncover and continue to roast, turning stirring and basting all the vegetables every few minutes, until they are tender and browned, about 20 minutes. Cool.

Toss the watercress with the remaining 2 tablespoons lime juice mixed with a little salt and divide between 6 salad plates. Arrange the vegetables besides the watercress and spoon a portion of the remaining 1 cup salsa over them. Crumble the cheese on top and serve.

CREDIT: From SALSAS THAT COOK by Rick Bayless with JeanMarie Brownson & Deann Groen Bayless. Copyright 1988 by Richard Lane Bayless. Reprinted by permission of Fireside, an imprint of Simon and Schuster.

Recipe reprinted by permission of Simon and Schuster. All rights reserved.

RecID 1311

nutrition information per serving

196 calories; 10g total fat; 0mg cholesterol; 893mg sodium; 27g carbohydrates; 6g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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