This salad recipe calls for fresh roasted beets.  If this is not an option for you, use high-quality jarred beets (not pickled or sweet and sour).  Serve at room temperature.  The flavor will not be quite the same but will be satisfying. 

Also try with Citrus Vinaigrette instead of the horseradish dressing for a cleaner, crisper touch

Roasted Beet Salad with Walnuts and Creamy Horseradish Dressing
Serves 4-6

Horseradish Dressing
2 tablespoons prepared horseradish, drained

1 tablespoon Dijon mustard

1/4 cup heavy cream

1 tablespoon fresh lemon juice

4 medium beets, trimmed, not peeled

3 tablespoons olive oil

Salt and freshly ground black pepper

1 large shallot, finely sliced

1 tablespoon oil, preferably walnut 

4-cups loose leaf lettuce, your choice

1 bunch watercress, tough stems removed and leaves washed and dried well

Generous 2/3 cups walnuts, toasted

Parsley for garnish

To toast walnuts: Spread the nuts on a baking sheet and lightly toast in oven until just fragrant, about  8-10 minutes.  Remove, let cool.  Alternatively, place nuts in a small dry, non-stick skillet over low heat.  Toast nuts slowly, stirring around occasionally until fragrant, about 8 minutes.  

For the dressing: In a small bowl, combine the horseradish, mustard, cream, a little of the lemon juice and 1 tablespoon olive oil.  Season with salt and pepper to taste.  Whisk lightly. 

Preheat oven to 350ºF.  Wash and dry the beets.  Put them in a small baking dish, drizzle with a about 1 tablespoon of the olive oil and salt and pepper.  Cover with foil.  Bake until the beets are tender when pierced with a fork, about 1 hour and 15 minutes. 

Peel the cooled beets with a sharp knife.  Cut them into 1/2-inch wedges.  Be careful, as fresh beet juice will stain counters, towels and hands.   Toss the beets with the shallots and the walnut oil. 

Toss the watercress and the lettuce with a teaspoon of lemon juice and 1 tablespoon of olive oil and season with salt and pepper

Place salad on individual plates (or one large serving platter) and place beets to one side of the lettuce.  Drizzle with some of the horseradish cream and sprinkle with walnuts and parsley.

Citrus Vinaigrette
Makes about 1/2 cup, can be doubled to 1 cup
1 tablespoon fresh orange, clementine or tangerine juice
2 tablespoons fresh lime juice
2 1/2 tablespoons white wine vinegar
Small pinch sugar
1/4 cup extra virgin olive oil or your favorite nut-flavored oil
1 tablespoon fresh minced parsley, basil or chives 
Kosher salt and freshly ground black pepper to taste

In a small jar or bowl, combine the juices, vinegar and sugar.  Slowly whisk in the oil until emulsified.  Taste for salt and pepper.  Add herbs just before serving.  

make ahead
Make the horseradish dressing or citrus vinaigrette up to 1 day ahead.  Keep well covered in the refrigerator

Watercress Salad with Grilled Red Onions and Cheddar 
Serves 6

3 tablespoons fresh lemon juice (1 large lemon)
2 teaspoons Dijon or grain mustard
3/4 teaspoon prepared horseradish
7 tablespoons extra virgin olive oil
1 red onion, sliced 1/2 inch thick
Kosher salt and fresh black pepper to taste
1 pint grape tomatoes
2 large bunches watercress, stems removed.  You can also substitute arugula or your favorite salad mix
1/4 cup grated sharp Cheddar cheese

Whisk together the lemon juice, mustard and horseradish. Season with salt and pepper.  Slowly whisk in about 6 tablespoons of the oil.  Set aside.

Prepare the grill.  Brush the onion slices with 1/2 tablespoon of oil and season with salt and pepper.  Be careful not to break the rings apart at anytime.  In a bowl, toss the tomatoes with 1/2 tablespoon of oil and season with salt and pepper.

Carefully place the onion slices on the grill.  Use a grilling basket if desired.  Grill about 5 minutes per side until beginning to char.  Transfer to a plate.  Place the tomatoes in an aluminum pie pan (or grilling basket). Place pan on grill and toss and cook tomatoes until softened and slightly charred. 

Place the salad greens in a large bowl and toss with most of the vinaigrette.  Save rest for drizzling.  Place salad in a platter or on individual plates and top with onion slices and tomatoes and sprinkle with cheese.  Serve immediately