Beet and Watercress Salad With Goat's Cheese

• 1 bunch beets, without the leaves
• 2 bunches watercress
• 2 heads endive
• 1 clove garlic, crushed
• 23 cup extra-virgin olive oil
• Balsamic vinegar to taste
• Coarse salt and freshly ground pepper to taste
• 6 slices fresh goat's cheese, in 1/2-inch thick rounds

1. Preheat oven to 375 degrees.
2. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size).
3. Remove, cool and peel.
4. Cut into dice.
5. Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
6. Combine the garlic, olive oil and vinegar and season to taste with salt and pepper.
7. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets.
8. Toss the beets in remaining dressing.
9. Divide the salad equally among six dinner plates.
10. Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top

beets, bunches, endive, clove garlic, extravirgin olive oil, vinegar, salt, cheese

Taken from cooking.nytimes.com/recipes/4580 (may not work)