To make Soy-White Truffle Oil Vinaigrette: In bowl, whisk together soy sauce, lemon juice, vinegar, truffle oil and olive oil; season to taste with salt and pepper. (Vinaigrette can be chilled for up to 1 month.) Whisk or shake well before using. (Yield: 3 cups)
To make Roasted Beets: Place beets in large shallow baking pan; add water, oil and salt. Cover with aluminum foil. Bake at 350°F for 30 to 40 minutes or until tender. Cool; peel and cut into equal wedges. Dress with 1 1/2 cups of Soy-White Truffle Oil Vinaigrette. Chill until service. (Yield: 12 cups)
For each serving, to order: Toss 2 cups watercress and 2 teaspoons shallots with just enough Soy-White Truffle Oil Vinaigrette to coat very lightly, about 1 tablespoon. Season to taste with salt and pepper. Place in the middle of the plate; arrange 1/2 cup Roasted Beets around and on top of the watercress. Crumble 2 ounces goat cheese in small pieces over salad.
Recipe by Chef Douglas Keane, Cyrus Restaurant, Healdsburg, CA