Cauliflower, Beets And Watercress With Orange Ginger Dressing

Preparation

1. Step 1

   Preheat oven to 350 degrees. Place beets in a small casserole and roast until very tender, 1 to 1½ hours. Let cool, then peel off skin, trim ends and cut into ½-inch cubes. Place in a large serving bowl.

2. Step 2

   When beets are almost finished cooking, put some water in a large steamer and bring to a boil. Add cauliflower and steam until tender but still slightly crisp. Add cauliflower to beets in serving bowl.

3. Step 3

   In a small bowl, whisk together orange juice, orange zest, vinegar, ginger, mustard and a large pinch of salt. Add olive oil a few drops at a time, whisking vigorously to emulsify. Season to taste with salt.

4. Step 4

   Pour dressing over cauliflower and beets. Toss well to coat. Just before serving, add watercress and toss until evenly dispersed.