Vinegar and mustard give the dressing in this salad an assertive flavor that contrasts nicely with the sweetness of the beets.

Ingredients

For Dressing:

• 1/2 cup mayonnaise
• 1 large shallot, minced
• 1 tablespoon Sherry wine vinegar
• 1 large garlic clove, minced
• 2 teaspoons Dijon mustard
• 1/3 cup crumbled Roquefort cheese
• 3 tablespoons whipping cream

• 6 medium beets, tops trimmed
• 3 hearts of romaine lettuce, quartered lengthwise, ends left intact
• 1 small red onion, thinly sliced
• 1 watercress bunch, thick stems trimmed
• 3/4 cup walnut halves, toasted

Preparation

Make Dressing:

Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Make Salad:

Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.

Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.

Makes 6 first-course servings.

Adapted from Bon Appetit.

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