Roasted Beet Salad

• 1/2 pound beets, trimmed (about 1 large)
• 1 Bartlett pear, unpeeled, cored, and cut into 1-inch cubes
• 2 tablespoons minced shallots
• 1 tablespoon olive oil
• 1 tablespoon orange juice
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 2 cups trimmed watercress
• 1/4 cup chopped walnuts, toasted

1. Preheat oven to 425u0b0.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a baking sheet. Bake at 425u0b0 for 1 hour or until tender. Cool slightly. Trim off beet roots; rub off skins. Cut beets into 1-inch cubes.
3. Combine beets and pear in a bowl.
4. Combine shallots and next 4 ingredients; stir well. Pour over beet-pear mixture, tossing gently to coat.
5. Divide watercress evenly among 4 salad plates. Spoon beet mixture evenly over watercress. Sprinkle evenly with toasted walnuts.

beets, bartlett, shallots, olive oil, orange juice, white wine vinegar, salt, trimmed watercress, walnuts

Taken from www.myrecipes.com/recipe/roasted-beet-salad-0 (may not work)