Food & Cooking Recipes Appetizers Thinly Sliced Beets with Blood Oranges and Watercress 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Reed Davis Servings: 4 Mildly sweet and tangy,blood oranges rest on a vibrantbed of paper-thinbeets. Ingredients 5 medium beets (about ¾ pound), stems trimmed, scrubbed 2 tablespoons extra-virgin olive oil 2 pinches coarse salt ¼ cup water 4 blood oranges 1 small shallot, minced (about 1 tablespoon) 1 teaspoon red-wine vinegar Freshly ground pepper 2 ounces fresh watercress Directions Preheat oven to 375 degrees. Place beets in a baking pan; drizzle with 1/2 tablespoon oil, and sprinkle with a pinch of salt. Toss to combine. Pour the water into pan, and cover tightly with foil. Cook until beets are easily pierced with the tip of a paring knife, about 45 minutes. Remove baking pan from oven; take off foil, and let cool completely. Peel beets, and slice into thin rounds using a mandoline or sharp knife. Divide beets among four salad plates, arranging the slices in a circular pattern. Peel blood oranges: Using a sharp paring knife, slice off both ends. Carefully slice downward, following the curve of the fruit to remove rind and pith. Working over a bowl to catch the juices, cut between membranes to remove whole segments, reserving juices. Make the dressing: Measure out 2 tablespoons blood-orange juice, and pour into a small bowl. Add shallot, vinegar, pepper, and remaining pinch of salt. Whisk in remaining 1 1/2 tablespoons oil. Divide watercress and blood-orange segments among plates of beets, mounding them in the center. Drizzle all with dressing, and serve immediately. Rate it Print