Cook beets however you like. I just throw them in a pot of boiling water for about 45 minutes, or longer if using large beets. Skin and slice the beets.
In a small bowl, combine 1/2 cup olive oil, 2 T red wine vinegar, salt and pepper to taste. Pour over beet slices and marinate as long as you can. 15 minutes will do, but overnight in the fridge is even better.
In another bowl, combine a cup of Crema Mexicana or Creme Fraiche with the zest of one lime as well as its juice.
Lay sliced beets on watercress, arugula, or whatever lettuce you like. Drizzle lime creme. Voila!
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