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1
Preheat the oven to 400F.
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2
Cut the leaves from the beets, leaving 1 inch of stem still attached.
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3
(Save the greens for another dish.)
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4
Clean the beets well, and toss them with 1 tablespoon olive oil and 1 teaspoon salt.
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5
Place the beets in a roasting pan with a splash of water in the bottom.
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6
Cover with foil, and roast 30 to 40 minutes, until tender when pierced.
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7
(The roasting time will depend on the size and type of beet.)
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8
When the beets are done, carefully remove the foil.
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9
Let cool, and peel the beets by slipping off the skins with your fingers.
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10
Cut the beets into 1/2-inch wedges.
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11
Toss them in a medium bowl with 1 tablespoon olive oil, a generous squeeze of lemon juice, and a pinch of salt and pepper.
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12
Taste for seasoning.
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13
While the beets are in the oven, combine the shallots, jalapenos, lime juice, and 1/2 teaspoon salt in a small bowl, and let sit 5 minutes.
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14
Whisk in 1/2 cup plus 2 tablespoons olive oil.
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15
Taste for balance and seasoning.
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16
Cut the avocados in half lengthwise, remove the pit, and peel.
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17
Cut into 1/4-inch slices, and season with 1/2 teaspoon salt and freshly ground black pepper.
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18
Fan the avocado slices on one side of a chilled platter.
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19
Place the beets on the other side, and arrange the watercress in the center.
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20
Toss the crab gently with two-thirds of the jalapeno-lime vinaigrette, the parsley, and the cilantro in a large bowl.
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21
Taste the crab, and season with more salt or lime if you like.
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22
Pile the crab on the watercress, and top with the creme fraiche.
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23
Sprinkle a little cracked black pepper over the creme fraiche, and drizzle a little more vinaigrette over the avocado.
