Blood Orange And Roasted Beet Salad

From chef ben of cooking with the single guy.

Preheat oven to 400.

Place beets in a roasting pan and coat with olive oil and coarse salt and pepper.

Roast in oven until fork tender , about 1 hour.

Remove and let cool.

Then remove the skin on each beet and cut into quarters.

Section the blood oranges , and and squeeze out remaining juice into a small bowl.

Set orange slices aside.

In bowl with juice , add sugar , mustard , olive oil and a pinch of salt and mix well for dressing.

Toss watercress and beets in dressing.

Plate and add orange slices and goat cheese crumbs.

Serve immediately.

golden beets, blood oranges, watercress, goat cheese, sugar, dijon mustard, extra virgin olive oil, salt and pepper