Beet and Cucumber Salad with Creamy Horseradish Dressing

Ingredients

2 large beets, trimmed
1/2 cup sour cream
5 1/2 teaspoons Champagne vinegar, or white wine vinegar
2 teaspoons prepared white horseradish
1 1/4 teaspoons sugar
2 bunches watercress, tough stems trimmed
2 tablespoons corn oil
16 1/3-inch-thick rounds unpeeled English hothouse cucumber

Directions

Preheat oven to 400F.
Wrap beets in foil.
Bake until tender when pierced with fork, about 1 hour 15 minutes.
Cool.
Peel beets.
Cut each beet into 8 rounds.
Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend.
Season dressing with salt and pepper.
(Beets and dressing can be made 1 day ahead.
Cover separately and chill.
) Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl.
Season with salt and pepper.
Divide watercress among 4 plates.
Overlap beet slices and cucumber slices atop each.
Drizzle with dressing and serve.