Cauliflower, Beets And Watercress With Orange Ginger Dressing

• 3 medium beets, trimmed
• 1 pound cauliflower, trimmed and cut into walnut-size florets
• 2 tablespoons fresh-squeezed orange juice
• 2 teaspoons grated orange zest
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons finely chopped ginger
• 1/2 tablespoon mustard
• Sea salt, to taste
• 3 tablespoons extra virgin olive oil
• 2 handfuls watercress, thick stems removed

1. Preheat oven to 350 degrees.
2. Place beets in a small casserole and roast until very tender, 1 to 1 1/2 hours.
3. Let cool, then peel off skin, trim ends and cut into 1/2-inch cubes.
4. Place in a large serving bowl.
5. When beets are almost finished cooking, put some water in a large steamer and bring to a boil.
6. Add cauliflower and steam until tender but still slightly crisp.
7. Add cauliflower to beets in serving bowl.
8. In a small bowl, whisk together orange juice, orange zest, vinegar, ginger, mustard and a large pinch of salt.
9. Add olive oil a few drops at a time, whisking vigorously to emulsify.
10. Season to taste with salt.
11. Pour dressing over cauliflower and beets.
12. Toss well to coat.
13. Just before serving, add watercress and toss until evenly dispersed.

beets, cauliflower, freshsqueezed orange juice, orange zest, rice vinegar, ginger, mustard, salt, extra virgin olive oil, handfuls

Taken from cooking.nytimes.com/recipes/7586 (may not work)