Nonna's Marinated Baby Beet Salad

Ingredients

• 1 pound(s) baby beets
• 1 Cara Cara orange
• 2 Blood oranges
• 1 ruby red grapefruit
• 1 avocado diced
• 2 bunch(es) watercress
• 1/2 cup(s) champagne vinegar
• 1/2 cup(s) olive oil
• 1/2 shallot diced
• Vinegar dressing
• 1/2 cup(s) Shallot diced
• 1 teaspoon(s) red wine vinegar
• 1 cup(s) dijon mustard
• olive oil
• salt

Preparation

1. Place oiled and salted beets in a pan with a bit of water. Cover with foil and bake at 350 degrees for 45 minutes. Cool, peel, and quarter the beets. Next, marinate the beets in champagne vinegar and olive oil with diced shallot half for 30 minutes. While the beets marinate, peel, and section the citrus in wedges and rounds and dice and salt the avocado. Combine citrus, avocado, and marinated beets on the plate. For the vinaigrette, place the other diced shallot half in red wine vinegar. Add Dijon mustard and wash in olive oil. Salt to taste. Lightly toss watercress in vinaigrette and add to salad.