Beet and Watercress Salad with Farm Eggs
Beet and Watercress Salad with Farm Eggs Assertively peppery watercress is a good foil to the sweet, earthy flavor of beets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Paring knife
- Cutting board
- Oven
- Aluminum foil
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
- Plate
Ingredients
- 1 1/2 to 1 3/4 lb. baby beets
- 6 to 8 organic eggs
- Sea salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. Champagne vinegar
- 2 Tbs. fresh orange juice
- 1 tsp. finely grated orange zest
- 4 oz. watercress, tough stems removed, leaves torn into<br> &nbsp; bite-size pieces
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