Mix the mustard and red wine vinegar together in a bowl. Slowly add in the olive oil while whisking the mustard to combine. Add in the salt and pepper, mix and taste.

Preheat your oven to 375 degrees. Wrap the beets in foil with some olive oil, salt and pepper. Close the foil packet, place on a rimmed baking sheet and roast for 1 hour and 15 minutes.

Remove the beets and check for doneness by piercing with a paring knife. You should feel no resistance.

Allow the beet to cool and peel. Once peeled, slice or dice however you would like.

Add the cooled, cut beets to a bowl with 1 tablespoon olive oil, the shallots and lemon juice. Stir lightly to incorporate. Allow to sit for 30 minutes to an hour before serving.

In another bowl, add in the watercress and 1 tablespoon classic dijon vinaigrette. Lightly toss to coat. Add more dressing sparingly if needed.

Add the beets to a plate with the watercress. Using a fork, make some goat cheese crumbles (described above) over the whole dish.

Enjoy!