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Preheat the oven to 375°F with a rack in the center position.Make the salad
Place each beet on a piece of aluminum foil
Drizzle each with 1 teaspoon olive oil and wrap the foil loosely around the beets
Place the wrapped beets on a baking sheet and roast for 45-50 minutes, or until tender.Meanwhile, place the carrots on a separate baking sheet and toss with the remaining olive oil, salt, and pepper
Once the beets have roasted for 30 minutes, roast the carrots until tender, 15-20 minutes
Let beets and carrots cool completely.Once the beets have cooled, remove the skins using a knife or peeler and quarter
On a platter, arrange, alternating the watercress, beets, and carrots
Drizzle with the Green Goddess dressing, then season with salt and pepper to taste
Top with micro greens if using