This salad's secret? Combining raw and roasted beets delivers two textures from one ingredient.
Ingredients
6 small beets (about 1 pound), preferably golden, scrubbed, divided
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/4 cup white miso
2 tablespoons rice wine vinegar
1 bunch watercress, trimmed
1 teaspoon black sesame seeds or toasted white sesame seeds
Directions
Preheat oven to 400°F. Place 4 beets on a large piece of foil and rub with 1 tablespoon oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30–40 minutes. Unwrap beets and let cool slightly. Peel and cut into 1/2" wedges.
Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.
DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.
