Instructions: Preheat the oven to 400 degrees. Lay a piece of parchment paper over a piece of aluminum foil. Place beets on parchment paper. Sprinkle with salt and pepper, and drizzle with oil. Fold foil and parchment up to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel and thinly slice; set aside.

In a large salad bowl, combine oil, vinegar, mustard, sugar, 1/2 teaspoon salt, a large pinch of pepper, and the herbs, if using. Whisk until creamy and emulsified. Add beets.

Remove skin and white pith from orange. Hold orange over bowl, and cut between the membranes into sections, allowing sections and any juice to fall into bowl. Squeeze juice from membrane into bowl.

Add fennel, lettuce, watercress, and endive.

This recipe can be prepared ahead of time to this point and refrigerated for up to 3 hours. Toss just before serving.

This recipe yields 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.