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2 lb. trimmed medium fresh beets, scrubbed or 2 (15 oz.) cans
whole beets, drained
1 small head endive, trimmed and separated into leaves
1 1/2 tsp. Dijon mustard
1 orange, peeled and sectioned
1/4 c. olive oil
1 bunch watercress, tough stems removed
1 shallot, finely chopped (2 Tbsp.)
3 Tbsp. orange juice
2 Tbsp. balsamic vinegar
1/2 tsp. salt

If using fresh beets, preheat oven to 400 degrees. Place fresh
beets and 1/4 cup water in roasting pan. Cover tightly with foil.
Roast until tender, 45 to 60 minutes. Remove from pan. Cool
completely, about 30 minutes.

Peel beets; halve and thinly slice. (Beets can be roasted up
to 2 days head. Cover and refrigerate until ready to use.) If
using canned beets, halve and slice. Transfer beets to bowl;
reserve. Arrange watercress and endive on serving platter.

In skillet, heat oil over medium heat. Add shallot; cook
until softened, 5 to 8 minutes. Increase heat to medium-high and
add orange juice. Cook until mixture is syrupy, about 2 minutes.

Remove skillet from heat. Whisk in vinegar, mustard and salt.
Toss beets with half of the dressing. Arrange beet mixture and
orange segments over salad. Drizzle with remaining dressing.

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