Ingredients

Serves 8

　　4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached

　　

For vinaigrette

1 1/4 teaspoons Dijon mustard

　　2 tablespoons white-wine vinegar

　　1/4 teaspoon dried tarragon, crumbled

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 cup plus 2 tablespoons extra-virgin olive oil

　　

For herbed goat cheese

3/4 cup fresh bread crumbs

　　1/2 teaspoon dried tarragon, crumbled

　　3/4 teaspoon salt

　　1/8 teaspoon freshly ground black pepper

　　8 ounces Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered

　　2 bunches watercress, coarse stems discarded, rinsed and spun dry (about 8 cups)

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.

　　

Make vinaigrette:

Step 3

In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.

　　

Make herbed goat cheese:

Step 4

In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.

　　

Step 5

Preheat broiler.

　　

Step 6

Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.

　　

Step 7

In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.