Instructions: Preheat oven to 400 degrees.

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.

To make vinaigrette:
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:
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.

Preheat broiler. Broil goat cheese about 2 inches form heat until crumbs are lightly browned, about 2 minutes. 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.

Yield: 8 servings

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