Roasted Beet, Goat Cheese and Toasted Walnut Salad

8 small-to-medium red beets, trimmed and scrubbed
2 tablespoons vegetable oil
3 tablespoons fresh orange juice
2 teaspoons grated orange zest
2 tablespoons balsamic vinegar
1 shallot, minced
2 tablespoons extra-virgin olive oil
Fine sea salt or kosher salt and freshly ground pepper
1 (6-ounce) bag mixed baby greens
1 bunch watercress, stemmed
½ cup (3 ounces) crumbled soft fresh goat cheese
¼ cup walnuts, toasted in a 350°F oven until fragrant and lightly browned, about 8 minutes

This is a delicious and easy salad which takes little time and is a great meatless main course.

Preheat the oven to 350°F. Place the beets in the center of a large piece of foil. Drizzle vegetable oil over the beets and enclose in the foil. Roast the beets until tender (when they can be easily pierced with the tip of a knife), about 1 hour. Open the foil packet and allow the beets to cool slightly. When cool enough to handle, peel the beets. Cut the beets into ¼-inch-thick slices and place in a medium mixing bowl.
In a small bowl, combine the fresh orange juice, zest, vinegar, and shallot; whisk to combine. Slowly pour in the olive oil while whisking to blend. Season the vinaigrette to taste with salt and pepper. Pour half of the vinaigrette over the beets and toss gently to coat.
In a large serving bowl, combine the greens and watercress; toss with the remaining vinaigrette. Mound the beets in the center of the greens and sprinkle with the cheese and toasted walnuts.