Roasted Pear And Beet Salad

• 3 small beets or 2 medium beets
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1/2 teaspoon salt
• ground black pepper
• 4 ounces blue cheese, crumbled
• 4 pears
• 2 bunches watercress, washed dried and stemmed (about 6 cups)

1. Adjust oven rack to lower-middle position; heat oven to 350u0b0F Wrap each beet in foil and roast until fork can be inserted and removed eith little resistence, 1 to 1 1/2 hours; unwrap beets. When cool enough to handle, peel and cut beets lengthwise into quarters; cut each quarter n half into wedges.
2. Peel and core pears. Wrap in foil. Roast in oven for 1/2 - 3/4 hour, or until fork tender. When cool enough to handle, cut in slices.
3. Whisk togehter oil, vinegar, salt and pepper ot taste in small bowl.
4. Conbine beets, blue cheese, and watercress in large serving bowl. Add pears and vinaigrette; toss gently to combine. Serve immediately.

beets, extra virgin olive oil, red wine vinegar, salt, ground black pepper, blue cheese, bunches

Taken from www.food.com/recipe/roasted-pear-and-beet-salad-371881 (may not work)