Smoked-Sable Tartare With Beets And Watercress

• 3 medium beets (about 1 1/2 pound with greens)
• 1/4 cup finely chopped shallots
• 2 tablespoons white-wine vinegar
• 2 1/2 tablespoons fresh lemon juice, or to taste
• 1/4 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• 1/2 pound sliced smoked sablefish (black cod), chopped (about 1 1/3 cups)
• 2 bunches watercress, torn into small sprigs (6 cups)
• Equipment: heavy-duty foil; a 2 1/2-inch pastry ring or cookie cutter without a handle

1. Preheat oven to 450u0b0F with rack in middle.
2. Trim beets, discarding stems and greens (or reserve for another use), then wrap together in foil and roast until tender, about 1 1/4 hours. Let beets stand in foil at least 15 minutes, then remove from foil and cool. Remove skins and cut beets into 1/3-inch dice.
3. Whisk together shallots, vinegar, lemon juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil. Reserve 2 tablespoon vinaigrette for watercress and toss remainder with beets. Let marinate at room temperature 30 minutes.
4. Drain beets in a sieve set over a bowl and set beet vinaigrette aside.
5. Put pastry ring in center of a salad plate and gently press about 2 1/2 tablespoons fish into bottom of ring, then put about 1/4 cup beets over fish. Repeat on 7 more plates.
6. Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate). Drizzle a little beet vinaigrette around each plate.

beets, shallots, whitewine vinegar, lemon juice, sugar, extravirgin olive oil, sablefish, bunches, pastry ring

Taken from www.epicurious.com/recipes/food/views/smoked-sable-tartare-with-beets-and-watercress-350564 (may not work)