Preheat the oven to 400 degrees. Wash and cut the tops from the beets. Coat the beets with a tablespoon of the oil and a pinch of salt. Place beets on a baking pan and cover with foil. Place the beets in the oven and cook until done, about 40 minutes, or when a knife can easily pierce the beet to the center. 

When done remove the beets from the oven, let cool for five minutes, then peel the beets. Cut the beets into wedges, drizzle with a tablespoon of olive oil, add a sprinkle of salt and a squeeze of juice from the 1/2 lemon and set aside.

Meanwhile, while the beets are cooking, make the vinaigrette. Combine the shallots, 1/2 the jalapeño, lime juice and a pinch of salt in a medium bowl. Let the mixture meld for 5 minutes, then add 1/2 cup of the olive oil and stir to combine. Taste for heat and seasoning. 

Add salt, jalapeño or extra oil as needed.

Slice and peel the avocados and place the slices on the plates (do this at the end so the avocado won’t brown). 

Add beet wedges and watercress to the plate, with watercress roughly in the center. Then sprinkle with salt and pepper.

In a medium bowl, combine the crabmeat, parsley, cilantro (if using) and 1/2 of the dressing. Taste and adjust for seasoning and add more dressing, if needed. 

Arrange the crabmeat on the watercress. Drizzle the plates with the crème fraîche and garnish with cracked pepper and parsley, if you like. Serve.

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