Beet and Cucumber Salad with Creamy Horseradish Dressing

• 2 large beets, trimmed
• 1/2 cup sour cream
• 5 1/2 teaspoons Champagne vinegar or white wine vinegar
• 2 teaspoons prepared white horseradish
• 1 1/4 teaspoons sugar
• 2 bunches watercress, tough stems trimmed
• 2 tablespoons corn oil
• 16 1/3-inch-thick rounds unpeeled English hothouse cucumber

1. Preheat oven to 400F.
2. Wrap beets in foil.
3. Bake until tender when pierced with fork, about 1 hour 15 minutes.
4. Cool.
5. Peel beets.
6. Cut each beet into 8 rounds.
7. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend.
8. Season dressing with salt and pepper.
9. (Beets and dressing can be made 1 day ahead.
10. Cover separately and chill.)
11. Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl.
12. Season with salt and pepper.
13. Divide watercress among 4 plates.
14. Overlap beet slices and cucumber slices atop each.
15. Drizzle with dressing and serve.

beets, sour cream, vinegar, sugar, bunches, corn oil, hothouse cucumber

Taken from www.epicurious.com/recipes/food/views/beet-and-cucumber-salad-with-creamy-horseradish-dressing-107138 (may not work)