Beet, Jicama, and Watercress Salad

Ingredients

• ¼ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• ¹/₃ cup thinly sliced red onion
• 5 teaspoons white balsamic vinegar, divided
• ¼ cup fresh orange juice
• 2 ½ cups (1/2-inch) diced peeled jicama
• 2 cups trimmed watercress
• + 3 more ingredients
• • 1 teaspoon extra-virgin olive oil
  • ¹/₃ cup tangerine sections
  • 2 ½ pounds beets, with tops

Preheat oven to 425°.Leave root and 1 inch stem on beets; scrub with a brush. Wrap each beet in foil. Place on a baking sheet. Bake at 425° for 45 minutes or until tender. Cool. Trim off roots and stems; rub off skin. Cut beets into 1/2-inch slices. Cut each slice into quarters. Combine beets, 1 ...

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