Poblano-roasted Vegetable Salad

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Details

9 Ingredients

• 2 cups Frontera Corn and Poblano Salsa
• ¼ cup fruity olive oil
• 5 Tbsps fresh lime juice
• Salt, about ¾ tsp, plus a little extra for the watercress
• 3 medium (10 ozs total) beets (I prefer golden or candy-strip here, though red are very good), sc...
• 3 medium (about 12 ozs total) Yukon gold potatoes, scrubbed, each cut into 6 wedges
• 2 heads (1 lb total) fresh fennel, greens trimmed off, each cut into 8 wedges
• 3 bunches watercress, large stems cut off
• Crumbled queso fresco or salted farmer’s cheese, for garnish (optional)