The first beets from Randi’s garden are the centerpiece of this earthy and satisfying salad.
Heat oven to 400 degrees. Rinse the beets under cold water, then place them in a small baking dish with ½ inch of water. Cover and bake until beets are tender, about 45 minutes. Drain water and let beets cool. Peel, then slice into ¼-inch rounds or wedges.
In a small bowl, combine beets and vinaigrette. Arrange the watercress on a serving platter or six individual plates. Then top with the beets, walnuts, and blue cheese.
In a small bowl, whisk together the juice and vinegar. Slowly whisk in the olive oil. Season with salt and pepper.