Roasted Beet, Avocado, And Watercress Salad

• 6 large red or yellow beets (about 4 1/2 pounds)
• 1/4 cup water
• 1 1/2 teaspoons finely grated orange rind
• 1/3 cup fresh orange juice
• 3 tablespoons extravirgin olive oil
• 2 1/4 tablespoons sherry vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large avocado, peeled
• 3 bunches watercress (about 9 cups trimmed)
• 3 cups orange sections (about 3 large navel oranges)
• 3/4 cup vertically sliced red onion
• 3 tablespoons chopped pecans, toasted

1. Preheat oven to 375u0b0.
2. Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake at 375u0b0 for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.
3. Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.
4. Cut avocado in half lengthwise. Slice each half into 12 slices. Place watercress on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.

red, water, orange rind, orange juice, extravirgin olive oil, sherry vinegar, sugar, salt, freshly ground black pepper, avocado, bunches, orange sections, red onion, pecans

Taken from www.myrecipes.com/recipe/roasted-beet-avocado-watercress-salad (may not work)