Baked Beet Salad

• 2 beets, washed but not peeled
• 1 scallion, finely chopped
• 1 bunch of watercress, finely chopped
• 1 tbsp. balsamic vinegar
• 2 tbsp. safflower oil

Dry the beets gently and rub in a little oil. Bake in a medium hot oven (350°) for about an hour. Cool under running water, peel and chop into sticks. Place in a salad bowl and mix with the rest of the ingredients.