Slow Roasted Beet Salad with Blue Cheese

Brush beets with 1-ounce of olive oil and sprinkle with half of salt. Place in a preheated 275 degree oven and bake for 2 hours or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Layer beets on plate alternating colors. Top with watercress and crumbled blue cheese . Drizzle with remaining olive oil, zest and orange juice . Sprinkle with remaining sea salt and serve.