Beet And Watercress Salad - cooking recipe

Ingredients

4 -6 beets, trimmed
3 tablespoons white wine vinegar
2 teaspoons whole grain mustard
1 tablespoon shallot, chopped
3/4 teaspoon kosher salt
1/2 teaspoon sugar
1/4 cup plus 2 tablespoons olive oil
1 bunch watercress, trimmed
1 head bibb lettuce, torn into 1-inch pieces
pepper

Preparation

Preheat oven to 425-degrees F.
Prepare 2 parchment - lined pieces of foil - divide beets between the two pieces of parchment. Fold in half, crimping edges to seal. Place packets on a baking sheet and roast for 1 hour 20 minutes - 1 hour, 30 minutes or until beets are tender. Cool and then peel beets. Cut into 1/2 inch thick wedges or rounds.
In a jar or bowl whisk together dressing ingredients (vinegar - sugar). Whisk in oil.
Arrange greens and beets on a platter or in a large salad bowl. Drizzle with dressing and season with pepper. Toss.