Beet Salad With Watercress And Walnuts - cooking recipe

Ingredients

3 1/4 lb medium beets, washed, stems trimmed
1/2 bunch watercress, trimmed
1/3 cup lightly toasted walnuts, coarsely chopped
2 tbsp extra virgin olive oil
1 tsp red wine vinegar

Preparation

Preheat oven to 350\u00b0F.
Place beets in a baking dish with 1/2 cup water. Cover tightly with foil and roast for about 1 hour, or until tender. Peel then halve.
Place 1/2 the watercress on a plate. Top with beets, remaining watercress and walnuts. Whisk together oil and vinegar then drizzle over salad. Season.