Pear & Beet Salad w Watercress & Blue Cheese

Roast foil-wrapped beets at 350 1-1.5 hours. Peel and quarter lengthwise. Cut each quarter in half. Whisk together oil, vinegar, s&p. Combine beets, cheese, watercress. Add pears and vinaigrette. Toss and serve immediately (Note: arugula, parmesan and walnuts can be substituted for watercress, beets and blue cheese)

Beets 3 small or 2 medium
Olive Oil 1.5T
Vinegar 1 tsp red wine
Cheese, Blue 4oz crumbled
Pears 1 recipe roasted, warm, or (better) 1 recipe Pears, Air-fried Chips
Watercress 2 bunches