Boil the whole, unpeeled beets in water for 1 hour or until tender.
Drain and cool. Meanwhile, slice the onions into thin crescents.
Boil water and cook onion slices 1 minute, then drain.
Place in a salad bowl. Combine vinegar and oil and pour over onions.
Set aside to marinate.
Working with wet hands, peel beets by slipping off their skin and rinse under cold water.
Slice beets and add to onions. Toss gently and let stand for 3 minutes.
Serve on a bed of watercress.
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