This recipe is from Fields of Greens by Annie Somerville.
- 1 bunch beets
- 3 TBS fresh orange juice
- 1 TBS Champagne vinegar
- 1/8 tsp salt
- freshly ground black pepper
- 1 bunch watercress
Preheat oven to 400.
Trim beets and place them, with a good splash of water, in a foil-lined tray. Cover with foil and bake for 45 – 60 minutes, depending on their size. Check to see if they’re tender by piercing one with a sharp knife.
If tender, let them cool, then rub off the skins and cut into thin rounds or wedges.
In a medium-sized bowl combine orange juice, vinegar, salt and pepper, then add the beets and toss to coat; set aside (I set mine aside in the fridge for a good 6 hours). Trim the long stems off the watercress, wash and spin-dry well.
When ready to serve, place a good handful of watercress on each plate and arrange some beets on top; sprinkle with pepper.