2 bunches watercress, trimmed
2 small red beets
2 small gold beets
4 blood oranges, peeled and sliced
4 oz plain or peppercorn chevre, divided into 4 portions
Cracked pepper

For the vinaigrette:
1 cup orange olive oil (aisle 3)
1/3 cup red wine vinegar
Honey, to taste

Preheat oven to 400degrees. Roast beets for 1 hour or until tender. Cool, then peel and slice.

To make the vinaigrette, whisk vinegar and honey until combined. Continue whisking and slowly add orange olive oil until thoroughly blended. Taste and adjust seasonings if desired.

Arrange watercress onto 4 plates. Top with sliced beets, sliced blood oranges and chevre. Dress with vinaigrette and cracked pepper.