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Beet Salad with Miso and Black Sesame

Combining raw and roasted beets delivers two textures from one ingredient.
From: bonappetit.com

6 small beets (about 1 lb.), preferably golden, scrubbed, divided
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup white miso
2 tablespoons rice wine vinegar
1 bunch watercress, trimmed
1 teaspoon black sesame seeds or toasted white sesame seeds

Preheat oven to 400°. Place 4 beets on a large piece of foil and rub with 1 Tbsp. 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 ½” wedges.

Meanwhile, whisk miso, vinegar, remaining 2 Tbsp. oil, and 3 Tbsp. 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.