| 4 | md | Beets; scrubbed and trimmed, leaving about 1-inch of stems attached |
| | FOR VINAIGRETTE |
| 1 1/4 | ts | Dijon mustard |
| 2 | tb | White wine vinegar |
| 1/4 | ts | Dried tarragon; crumbled |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1/4 | c | Plus 2 tablespoons extra virgin olive oil |
| | FOR HERBED GOAT CHEESE |
| 3/4 | c | Fresh bread crumbs |
| 1/2 | ts | Dried tarragon; crumbled |
| 3/4 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
| 8 | oz | Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered |
| 2 | bn | Watercress; coarse stems discarded, rinsed and spun dry (about 8 cups) |
| 1 | sm | Red onion; sliced thin |
