Roasted beet & watercress salad with balsamic vinaigrette

Beets, small, trimmed	6
Pecans, coarsely chopped, toasted	¾ cup
Vinegar, balsamic	¼ cup
Salt	¼ teaspoon +
Pepper, freshly ground	½ teaspoon +
Olive oil, extra virgin	2 tablespoons
Watercress	4 cups
Arugula/mixed greens	1 cup
Orange zest, grated	¼ cup
Pomegranate seeds	¼ cup

1. Preheat the oven to 350°F. 
2. Wrap the beets in foil, place in a baking sheet, and roast, turning occasionally, until tender when pierced with a fork, about 40 to 45 minutes. 
3. Remove and let cool until they can be handled, and then peel, and cut into ¼-inch-thick rounds. 
4. Place in a bowl, cover to keep warm, and set aside. 
5. In a medium bowl, stir together the vinegar, salt, and pepper. 
6. Add the oil in a thin stream, whisking constantly until the dressing is smooth. 
7. Divide the greens into individual plates. 
8. Top each with the beet rounds, and drizzle with the dressing. 
9. Garnish with the orange zest, toasted pecans and pomegranate seeds, and serve.

Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.