Beet, Orange, and Watercress Salad

Dressing can be made up to one day ahead.
Washed watercress, wrapped in damp paper
towels, can be refrigerated one day ahead, as can
sectioned oranges and cooked and sliced beets.
Store them in separate airtight containers in
refrigerator. 

Serves: 10
Work Time: 45 minutes
Total Time: 1 hour 15 minutes

     10 medium-size beets (about 2 pounds without tops) 
     4 large oranges 
     1/4 cup olive oil 
     1/4 cup red wine vinegar 
     1 tablespoon Dijon mustard 
     1 teaspoon sugar 
     3/4 teaspoon salt 
     1/4 teaspoon coarsely ground black pepper 
     3 bunches watercress (about 12 ounces), tough stems removed 
     1 medium-size red onion, thinly sliced 

1. In 4-quart saucepan over high heat, heat beets and enough water to cover to
boiling. Reduce heat to low; cover and simmer 30 minutes or until beets are
fork-tender. 

2. Meanwhile, grate enough peel from 1 orange to equal 1 teaspoon. Cut peel
and white pith from all oranges. Holding oranges over large bowl to catch juice,
cut out segments between membranes. Place segments in small bowl; set
aside. Into juice, with wire whisk or fork, mix olive oil, vinegar, mustard, sugar,
salt, pepper, and orange peel.

3. Drain beets and cool with running cold water. Peel and cut each beet in half,
then cut each half into 1/4-inch-thick slices.

4. To dressing in bowl, add beets, orange segments, watercress, and red onion;
toss to coat.

