2 Lbs ( 1kg) Baby Beets, Trimmed	***********************************
1/2 Cup Almonds With Or Without	-*****
-Skins	VINAIGRETTE
1 Tablespoon Virgin Olive Oil	1 Tablespoon Lemon Juice
1/4 Teaspoon Sea Salt	1 Tablespoon Orange Juice
3 Oz (90 G) Baby Spinach	1 Tablespoon Honey
2 Oz (60 G) Watercress Bunch,	1 Small Clove Garlic, Minced
-Trimmed	1/2 Teaspoon Salt
2 Oranges, Peeled & Sliced,	3 Tablespoons Extra-Virgin Olive
-Separated Into Segments	-Oil
1/3 Cup Pitted Black Olives

Wrap unpeeled beets in a single layer in aluminum foil. Place on a baking sheet and roast in a preheated 375F oven for 1 to 1 1/2 hours, or until beets are tender when speared with a sharp knife Cool. Rub off skins. Cut into quarters or, if beets are very small, leave them whole.

Meanwhile, toss almonds with the olive oil and salt, and spread on a baking sheet in a preheated 375F oven for 10 to 12 minutes, or until lightly toasted. Cool.

Make dressing by whisking lemon juice with orange juice, honey, garlic, salt and olive oil. Toss half the dressing with the beets. Just before serving, toss remaining dressing with spinach and watercress in a salad bowl. Top with beets, almonds, oranges and olives.