Beet Salad With Orange Vinaigrette

• 1/2 cup orange juice
• 1 tablespoon olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon chopped shallot
• 1/2 teaspoon grated orange zest
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 fresh beets (about 1/2 pound)
• 1 bunch watercress
• 1/4 cup walnut halves, toasted
• 1/4 cup crumbled Gorgonzola cheese

1. For vinaigrette, place the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour.
2. Preheat oven to 400u0b0. Place beets in a 13x9-in. baking dish; add 1 in. of water. Bake, covered, until tender, 40-45 minutes. Cool; peel and cut into thin slices.
3. Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese. Shake dressing again; drizzle over salad.

orange juice, olive oil, white wine vinegar, fresh rosemary, shallot, orange zest, salt, pepper, fresh beets, watercress, walnut halves, gorgonzola cheese

Taken from www.tasteofhome.com/recipes/beet-salad-with-orange-vinaigrette/ (may not work)