Watercress and beetroot salad with horseradish dressing and a boiled egg

Watercress and beetroot salad with horseradish dressing and a boiled egg

By
From
The Sunday Night Book
Serves
2
Photographer
Patricia Niven

This salad is pretty much an assembly job once you have all the component parts to hand. You can, of course, buy ready-cooked beetroot, though I must admit I prefer to cook a batch myself and keep them in the fridge, where they’ll last well for up to a week. If you want to do the same, put your washed beetroots in an ovenproof dish with a splash each of olive oil and cider vinegar, a sprig or two of thyme and a bay leaf, and some salt and pepper. Then pour in enough water to generously cover the base, perhaps with a bit of apple juice thrown in for luck, cover the dish tightly with foil and cook in a 150°C oven for a good hour or until they feel soft when pierced with a knife. Wait until the beetroots are cool enough to handle before slipping the skins off. This salad is delicious with some smoked fish flaked through it, or with boiled new potatoes instead of the croutons, if you want something more substantial.

Ingredients

Quantity Ingredient
20g croutons, shop-bought or homemade from stale bread
2 eggs
1 large cooked beetroot
25g baby spinach leaves
30g watercress, any coarse stems removed
sea salt
black pepper

For the horseradish dressing

Quantity Ingredient
1 teaspoon finely grated fresh horseradish root or jarred horseradish
100ml creme fraiche
1/2 lemon, juiced

Method

  1. If you’re making your own croutons, cut a thick slice of stale bread into chunky squares, toss in some olive oil and black pepper and bake at 180°C for 10–15 minutes or until crisp and golden.
  2. To make the horseradish dressing, mix the horseradish with the crème fraîche and lemon juice, then season very well with salt and pepper.
  3. Boil the eggs to your liking – I usually give them 6 minutes for ‘fudgey’ yolks. Plunge straight into cold running water, then peel and cut in half.
  4. Cut the beetroot into small wedges, then put into a large bowl, together with the croutons, spinach and watercress. Season with salt and pepper, then pour over the dressing and gently toss everything together.
  5. Pile the salad onto two plates and top with the egg halves – I like to season the yolks with salt and pepper.
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