1 bunch beets
2 slices mozzarella, cut into quarters
1/2 bunch watercress
Trim greens off beets; save for another use. Scrub beets, place on foil-covered baking pan, drizzle with olive oil, salt, and pepper. Roast in 350° oven 1 hour or till just tender. Cool, peel, and slice.
On two salad plates, arrange half the watercress. On the watercress, alternate slices of beet with quarters of mozzarella. Chill if desired.