Beet, Jicama, and Watercress Salad

Ingredients

• 2.5 pounds beets with tops
• 0.5 teaspoon pepper black divided freshly ground
• 2.5 cups jicama diced peeled ()
• 1 teaspoon olive oil extra-virgin
• 0.3 cup orange juice fresh
• 0.3 cup onion red thinly sliced
• 0.3 teaspoon salt divided
• 0.3 cup tangerine sections 
• 2 cups watercress trimmed
• 5 teaspoons balsamic vinegar white divided

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 42
2. Leave root and 1 inch stem on beets; scrub with a brush. Wrap each beet in foil.
3. Place on a baking sheet.
4. Bake at 425 for 45 minutes or until tender. Cool. Trim off roots and stems; rub off skin.
5. Cut beets into 1/2-inch slices.
6. Cut each slice into quarters.
7. Combine beets, 1 teaspoon vinegar, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
8. Combine 4 teaspoons vinegar, 1/8 teaspoon salt, 1/4 teaspoon pepper, onion, and juice; let stand 30 minutes. Stir in jicama and tangerine.
9. Arrange 1/2 cup watercress on each of 4 plates. Mound 3/4 cup beet mixture in center of each plate. Arrange 3/4 cup jicama mixture around beets.
10. Serve immediately.