Watercress, Anchovy, Egg and Beetroot Salad Recipe

Rich and tasty watercress salad recipe
Yield: 4    Preparation Time:     Cooking Time:
This is an extremely tasty and filling salad as is perfect to serve as a main meal in the summer.


85g watercress
600g small beetroot
12 anchovy fillets in olive oil, drained
4 eggs
3 shallots, very thinly sliced
1 tablespoons capers, rinsed
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Horseradish cream, to serve

Recipe Instructions

Preheat oven to 220C.

Bake the beetroot.
Wrap each beetroot in foil and bake them in the oven for 30 minutes until they are tender. Let them cool while still in the foil then push the skins off. Cut the beetroots into bite-size wedges and set them aside.

Make the salad.
Mix the shallots, capers, vinegar, oil and mustard together in a bowl and season with salt and pepper. Toss in the beetroot and leave them to marinate for 30 minutes.

Boil the eggs.
Boil the eggs in salted water for 6 minutes so that the yolks are still soft. Cool the eggs under running water and then peel them and cut them in half.

Arrange the watercress onto 4 serving plates and top this with the marinated beetroot, the egg halves and the anchovy fillets. Top with a dollop of horseradish cream.