Step 1

Preheat oven to 375°F.Trim the green tops off the beets

Step 2

Place each beet on a square of tin-foil

Step 3

Drizzle with a little olive oil and wrap the foil around the beet loosely, but making sure it is completely sealed

Step 4

Place all the foiled wrapped beets on a baking sheet and roast for 45-50 minutes.While the beets are roasting, place the carrots on a baking sheet and lightly drizzle with olive oil

Step 5

Season the carrots with salt and pepper and roast in the over with the beets for the last 15-20 minutes.Once the beets and carrots are done, remove from oven and allow to cool completely.Add all ingredients for the Green Goddess dressing to the pitcher of a blender or food processor and blend until smooth

Step 6

If the dressing is too thick slowly add more olive oil, 1 tablespoon at a time.Once the beets are cooled, remove the skins using a small knife or peeler

Step 7

Quarter beets and set aside

Step 8

(Extra prepared beets store great for salads

Step 9

Keep them in your refrigerator for up to a week.)On a platter arrange watercress, beets and carrots and drizzle with green goddess dressing

Step 10

Top with micro greens and a little salt and freshly ground pepper and enjoy!