Steps

1. Preheat oven to 400°F. Toss the unpeeled beets with a little oil and place on a baking sheet. Place in the oven and roast until tender, about 1 hour. Remove the beets and allow to cool completely. Peel and dice.
2. In a large bowl, whisk together the orange juice, lemon juice, shallots, sugar, salt and pepper. Still whisking, slowly pour in the olive oil.
3. Toss the beets with the orange vinaigrette. Place a portion of the watercress on each of 4 salad plates. Top with some of the beets. Garnish each plate with some of the crumbled goat cheese and serve.