Preheat the Oven

Begin by preheating your oven to 400°F to prepare for roasting the vegetables.

Roast the Beets

Individually wrap each beet in a piece of foil after generously drizzling it with olive oil and seasoning it with sea salt and freshly ground black pepper. Arrange the wrapped beets on a baking sheet and roast them for 35 to 60 minutes, depending on their size and freshness, until they become fork-tender. Remove from the oven, unwrap, and allow them to cool. Once cooled, peel off the skins by running them under water and gently sliding off the skin with your hands. Store them in the refrigerator until ready to use, then cut them into halves or quarters.

Roast the Carrots

Increase the oven temperature to 450°F. Line a baking sheet with parchment paper and place the carrots on the sheet. Drizzle them with olive oil, sprinkle with salt and pepper, and arrange them evenly. Roast for 15 to 20 minutes until tender, then remove from the oven and slice each carrot in half.

Assemble the Salad

Layer the watercress or arugula in a serving dish as the base. Arrange the roasted beets and carrots on top. Drizzle half of the tahini dressing over the salad. Add the sliced avocado, toasted pepitas, and a sprinkle of microgreens as garnishes. Finally, drizzle the remaining dressing over the salad and serve any extra dressing on the side. Adjust the seasoning with additional salt and pepper, if desired.