Ingredients
1/2 cup orange juice1 tablespoon olive oil2 teaspoons white wine vinegar1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1 teaspoon chopped shallot1/2 teaspoon grated orange zest1/8 teaspoon salt1/8 teaspoon pepper4 fresh beets (about 1/2 pound)1 bunch watercress1/4 cup walnut halves, toasted1/4 cup crumbled Gorgonzola cheese
Preparation
For vinaigrette, place the first 8 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour.
Preheat oven to 400°. Place beets in a 13x9-in. baking dish; add 1 in. of water. Bake, covered, until tender, 40-45 minutes. Cool; peel and cut beets into thin slices.
Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese. Shake dressing again; drizzle over salad.
