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Beet And Tangerine Salad With Cranberry Dressing

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3 2 1/2-inch-diameter red beets, tops trimmed

3 large tangerines (such as Murcott)

3 tablespoons extra-virgin olive oil

3 tablespoons frozen cranberry juice cocktail concentrate, thawed

1 tablespoon raspberry vinegar or red wine vinegar

1/3 cup paper-thin slices red onion

1 large bunch watercress, thick stems trimmed

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