Beet And Watercress Salad

• 4 -6 beets, trimmed
• 3 tablespoons white wine vinegar
• 2 teaspoons whole grain mustard
• 1 tablespoon shallot, chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/4 cup plus 2 tablespoons olive oil
• 1 bunch watercress, trimmed
• 1 head bibb lettuce, torn into 1-inch pieces
• pepper

1. Preheat oven to 425-degrees F.
2. Prepare 2 parchment - lined pieces of foil - divide beets between the two pieces of parchment. Fold in half, crimping edges to seal. Place packets on a baking sheet and roast for 1 hour 20 minutes - 1 hour, 30 minutes or until beets are tender. Cool and then peel beets. Cut into 1/2 inch thick wedges or rounds.
3. In a jar or bowl whisk together dressing ingredients (vinegar - sugar). Whisk in oil.
4. Arrange greens and beets on a platter or in a large salad bowl. Drizzle with dressing and season with pepper. Toss.

beets, white wine vinegar, grain mustard, shallot, kosher salt, sugar, olive oil, bibb lettuce, pepper

Taken from www.food.com/recipe/beet-and-watercress-salad-363299 (may not work)