To make the vinaigrette, whiz the shallot, salt, pepper and honey in a mini-cuisinart. Add the vinegar and process, then add the canola oil.
Roast the beets, wrapped in foil, in a 400 degree oven for 35-40 minutes until easily pierced. Let cool just long enough to handle, when you can slip off their skins and reveal the gold inside. Slice into segments.
Supreme the oranges. Using a sharp knife peel off the skin, then slice each segment out and away from pith.
Toss cooled beets and supremed oranges with the vinaigrette. This will keep, refrigerated, 3 days. when serving, toss a little vinaigrette with the watercress and mound the beets and oranges on top. Optional: sprinkle with toasted and chopped hazelnuts and crumbled goat cheese for a heartier salad.