Roasted Beets With Watercress, Blood Oranges & Walnuts

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4 medium-size beets

4 tablespoons extra virgin olive oil

1/4 cup blood orange juice

2 tablespoons sherry vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 cups watercress leaves, about 2 bunches

2 blood oranges, peeled, cut into 1/4-inch-thick slices and seeded

1/4 cup creme fraiche (optional)

1/4 cup walnut pieces

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