Baby beetroot, fetta and watercress salad

Drain 850g can baby beetroot and halve large ones. Combine beetroot, 2 cups watercress sprigs, 1 cup baby cress sprigs and 2/3 cup walnuts (toasted and coarsely chopped) in a bowl. Combine 3 tbsp extra virgin olive oil, 3 tbsp walnut oil, 1 1/2 tbsp red wine vinegar, salt and pepper in a small bowl and whisk until smooth. Drizzle over salad and toss gently to combine. Pile salad onto 4 starter-size plates, crumble over 150g fetta and sprinkle with 2-3 tbsp chives (chopped).