Rinse the beets, but do not peel. Toss them with the oil and water, place them in a baking pan and over with aluminum foil. Bake for 45 minutes or until tender when pierced with a knife.
In a small saucepan, combine the vinegar and sugar. Bring to a boil and reduce by ⅓. Remove from the heat.
Peel the beets and cut them into slices or wedges. Toss with the balsamic reduction, watercress and blue cheese. Season to taste with salt and pepper.
Recipe by Culinary Thymes at https://www.culinarythymes.com/beet-it-beet-salad-with-balsamic-glaze-blue-cheese/