⦁ 3 bunches assorted small pink, yellow, and red beets (about 2 pounds total)
⦁ 8 assorted citrus fruits, such as Ruby Red grapefruits, Cara Cara oranges, and tangerines (about 4 pounds total)
⦁ 5 ripe but firm Fuyu persimmons, peeled and cut into 1/4-inch wedges
⦁ 2 heads Belgian endive, leaves separated
⦁ 1 bunch watercress, tough stems removed (2 cups)
⦁ 1/4 cup red-wine vinegar
⦁ Coarse salt and freshly ground pepper
⦁ 1/3 cup extra-virgin olive oil
Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.
Remove peels and pith from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.