Roasted Beet Salad

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2 pounds fresh beets

2 tablespoons white balsamic vinegar or fruit flavored vinegar

½ teaspoon Dijon-style mustard

¼ teaspoon kosher salt

¹?8 teaspoon freshly ground pepper

3 tablespoons vegetable oil

1½ tablespoons walnut oil

1 bunch watercress, washed, dried, tough stems removed

1 head of endive, cut into ¼-inch pieces on the diagonal

½ cup shelled white pistachios, lightly salted

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