1 bunch of beets, leaves removed, about 4 or 5 medium sized
2 large navel oranges, peels cut off with a small small knife and sliced
1 bunch of watercress, cleaned, and stems removed
Several thin slices of red onion
optional 1/4 cup chopped walnuts
dressing
In a small jar, mix the following ingredients. The mustard is there to act primarily as an emulsifier.
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 teaspoon dijon mustard
Salt and pepper to taste
Cook the beets with their peel on. I prefer the boiling method because it's more efficient - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. Alternatively you can wrap the beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing, ingredients listed above.
Compose individual salad cups by layering watercress, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts in a clear glass. If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad. Sprinkle dressing over the individual salads.
Serves 4.