Recipe for Cauliflower Beets and Watercress with Orange Ginger Dressing 
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Yield:
2 tablespo
Ingredients:
Amount Ingredient
3 med beets, trimmed
1 lb cauliflower, trimmed and cut into walnut-size florets
2 tbl fresh-squeezed orange juice
2 tsp grated orange zest
1 tbl rice vinegar
1/2 tbl finely chopped ginger
1/2 tbl mustard
Sea salt, to taste
3 tbl extra-virgin olive oil
Instructions:
Instructions: 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.

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