If you prefer that the apple doesn’t turn pink from the beets, put the apple in a small bowl and toss it with a small amount of the dressing. Pile the apple on top of the salad.

Ingredients:

1 bunch beets (about 1 pound), trimmed
1 Granny Smith apple, unpeeled, cored, and diced
1 bunch watercress, trimmed
3 tablespoons red wine vinegar
1 tablespoon olive oil
¼ teaspoon salt
¹/8 teaspoon black pepper

Directions:

Preheat oven to 400°F.

Wrap beets in foil and roast until tender, about 1 hour. Unwrap beets.

When beets are cool enough to handle, slip off their skins and dice. Toss together beets, apple, and watercress in salad bowl.

To make dressing, whisk together all remaining ingredients in small bowl until well blended. Drizzle dressing over salad and toss well to coat evenly.