Randi Baird's Beet and Watercress Salad with Champagne and Orange Vinaigrette

The first beets from Randi’s garden are the centerpiece of this earthy and satisfying salad.


1/2 pound beets
Champagne and Orange Vinaigrette
1 bunch watercress, thick stems removed
1/4 cup walnuts, toasted
1/4 cup crumbled strong blue cheese (such as Stilton)


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.

Champagne and Orange Vinaigrette


3 tablespoons fresh orange juice
1 tablespoon Champagne vinegar
1/2 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper, to taste


In a small bowl, whisk together the juice and vinegar. Slowly whisk in the olive oil. Season with salt and pepper.

Cooking & Recipes


Yield: 6 servings

Preparation Method

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