Blue cheese and beets is always a great combo. Try this recipe with herbed goat cheese, too!

1 pound red beets
1 pound yellow beets
4 ounces extra-virgin olive oil
2 tablespoons sea salt
3 bunches watercress
8 ounces Maytag blue cheese,
2 oranges juiced and zested

1. Wash and remove the stems of the beets to within 1 inch of the beetroot. Put beets in a roasting pan and sprinkle with a little oil, salt, and pepper. Roast in a 300° F. oven for approximately 2 hours. Slip off skins and cut off root tip.
2. Layer beets on a plate alternating colors. Top with watercress and crumbled blue cheese.
3. Drizzle with olive oil, zest, and orange juice. Sprinkle with salt to taste.