Preheat oven to 400 F. Wrap beets in foil. Bake until
tender when pierced with a fork, about 1 hour 15
minutes. Cool, Peel beets. Cut each beet into 8
rounds.  Whisk sour cream, 1 ½ teaspoons vinegar,
horseradish, and sugar in bowl to blend. Season
dressing with salt and pepper. (Beets and dressing
can be made 1 day ahead. Cover separately and chill).

2 large beets, trimmed
1/2 cup sour cream

Per Serving (excluding unknown
items): 158 Calories; 13g Fat
(71.0% calories from fat); 3g
Protein; 9g Carbohydrate; 2g
Dietary Fiber; 13mg Cholesterol;
59mg Sodium.  Exchanges: 1 1/2
Vegetable; 0 Non-Fat Milk; 2 1/2
Fat; 0 Other Carbohydrates.

5 1/2 teaspoons Champagne vinegar,
or white wine vinegar
2 teaspoons prepared white
horseradish
1 1/4 teaspoons sugar

2 bunches watercress, tough stems
trimmed
2 tablespoons corn oil
1 thick rounds English hothouse
cucumber, unpeeled (16 1/3 inch)

Toss watercress with corn oil and remaining 4
teaspoons vinegar in a large bowl. Season with salt
and pepper. Divide watercress among 4 plates.
Overlap beet slices and cucumber slices atop each.
Drizzle with dressing and serve.