This salad is enhanced by hazelnuts and Roquefort cheese.
Scrub beets and trim stems. Place in a small saucepan and cover with cold salted water. Bring to a boil and then simmer for 40 minutes, or under tender. Cover with cold water; when cool enough to handle, slip beets out of their skins. Set aside.
Heat oven to 350 degrees. Place hazelnuts on a baking sheet and toast until skins blister and nuts give off an aroma, about 10 minutes. Place in a dish towel; rub off skins. Let cool; chop coarsely.
Whisk together oil, vinegar, salt, and pepper.
Wash watercress and discard large stems. Toss with dressing and divide among 4 plates. Slice beets and pears and arrange on each salad. Cut cheese into 4 slices (or crumble) and divide among salads. Sprinkle with hazelnuts and serve.