From America’s Test Kitchen.
Today, Becky will be showing us how to make a roasted beet and carrot salad with watercress, a perfect fall salad with vivid colors and even a make-ahead advantage.
Get the recipe for Roasted Beet and Carrot Salad with Watercress: https://cooks.io/3lDzQBU
Buy our winning wood cutting board: https://cooks.io/35jS19L
Buy our winning chef’s knife: https://cooks.io/2YAbxeC
Buy our winning rimmed baking sheets: https://cooks.io/2OTFRd8
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.