|6||large red or yellow beets (about 4 1/2 pounds)|
|1 1/2 tsp||finely grated orange rind|
|1/3 cup||fresh orange juice|
|3 tbsp||extravirgin olive oil|
|2 1/4 tbsp||sherry vinegar|
|1/4 tsp||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 tbsp||chopped pecans, toasted|
Preheat oven to 375°.
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 375° for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.
Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.
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.
Yield: 12 servings (serving size: 3/4 cup watercress, 1/3 cup beets, 1/4 cup orange sections, 2 slices avocado, 3/4 teaspoon pecans, and 1 tablespoon dressing).