3 or 4 beets (red or golden or a mixture of the two), scrubbed and trimmed

Small head of soft lettuce (Boston or Bibb), torn into pieces

Small bunch of watercress, tough stems removed

Dressing:

3 Tbsp. white-wine vinegar

2 tsp. whole-grain mustard

3/4 tsp. coarse salt

1/2 tsp. sugar

1/4 cup plus 2 Tbsp. extra-virgin olive oil

1 Tbsp. finely chopped scallion or onion

 

Place beets in a pot of water and bring to a boil.  Lower heat and cover.  Simmer for about 45 minutes - 1 hour.  Drain and let cool for a few minutes.  Peel beets (skin will come right off with your fingers) and cut into rounds and wedges.  

Whisk together vinegar, mustard, salt, sugar and onion in a bowl.  Slowly add oil.  Arrange greens and beets and drizzle with dressing.  Season with pepper. Enjoy!