Watercress Salad With Raw Beets and Radishes
This colorful salad, made with peppery watercress, is easy to put together. Dressed only with lemon juice, a separate horseradish cream is passed at the table. Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
- Serves: 6 persons
- 1raw medium red beet, peeled
- 1raw medium golden beet, peeled
- Salt and pepper
- 4tablespoons lemon juice
- 2teaspoons lemon zest
- ½cup crème fraîche
- 2tablespoons grated horseradish
- 6ounces watercress, trimmed and cleaned
- 4red radishes or a 3-inch length of daikon radish, thinly sliced
- 3or 4 hard-cooked eggs (8 minutes)
Step 1Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
Step 2Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.
Step 3Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs. Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.