CAULIFLOWER BEETS AND WATERCRESS
WITH ORANGE GINGER DRESSING

3 medium beets, trimmed
1 pound cauliflower, trimmed and cut into walnut-size florets
2 tablespoons fresh-squeezed orange juice
2 teaspoons grated orange zest
1 tablespoon rice vinegar
1 1/2 tablespoons finely chopped ginger
1/2 tablespoon mustard
Sea salt, to taste
3 tablespoons extra-virgin olive oil
2 handfuls watercress, thick stems removed

Preheat oven to 350 degrees. Place beets in a small casserole and roast until very tender, about 1 1/2 hours. Let cool, then peel off skin, trim ends and cut into 1/2-inch cubes. Place in a large serving bowl.

When beets are almost finished cooking, steam cauliflower until tender but still slightly crisp. Add cauliflower to beets in serving bowl.

In a small bowl, whisk together orange juice, orange zest, vinegar, ginger, mustard and a large pinch of salt. Add olive oil a few drops at a time, whisking vigorously to emulsify. Season to taste with salt.

Pour dressing over cauliflower and beets. Toss well to coat. Just before serving, add watercress and toss until evenly dispersed.