Roasted Beet And Apple Salad

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3/4 pound medium beets, weighed without greens

2 tablespoons pecans

5 teaspoons balsamic vinegar

1 tablespoon olive oil

1 teaspoon fresh rosemary

1/2 teaspoon dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 medium shallot, halved and thinly sliced

3 cups torn escarole, or 1 large bunch watercress, tough stems trimmed

1 medium Gala or Fuji apple (6 ounces), cored and cut into matchsticks

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