Roasted Beet, Avocado, and Watercress Salad

Ingredients

• 6 large red or yellow beets (about 4 1/2 pounds)
• 1/4 cup water
• 1 1/2 tsp finely grated orange rind
• 1/3 cup fresh orange juice
• 3 tbsp extravirgin olive oil
• 2 1/4 tbsp sherry vinegar
• 3/4 tsp sugar
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 large avocado, peeled
• 3 bunches watercress (about 9 cups trimmed)
• 3 cups orange sections (about 3 large navel oranges)
• 3/4 cup vertically sliced red onion
• 3 tbsp chopped pecans, toasted