Vinaigrette:

Pound the garlic with sea salt till smooth paste. Add the curry powder and work into the garlic. Stir in the lemon juice or vinegar, then whisk in the oil.

Oven 400 deg F put beets on tray with water, cover and bake 25-40 mins till tender. When cool enough peel, slice in half then in quarters. Toss with 2 Tbs vinaigrette and half the scallions. Add lemon juice or vinegar to taste, a little tart then set aside.

Cover currents with hot water for 15 mins, drain and pat dry add to the beets.

Wash and dry watercress.

Quarter the apples and slice, combine with celery, walnuts and the rest of the scallions. Toss with 2 Tbs dressing.

Dress watercress with the rest of the vinaigrette.

In platter arrange beets on top of the greens with celery, apples and walnuts scattered over and around them.