Beetroot, Anchovy and Watercress Salad

A delicious salad using some great ingredients!

Ingredients:

600g small beetroot
3 shallots, very thinly sliced
1 tbsp capers, rinsed
2 tbsp balsamic vinegar
3 tbsp olive oil
1 tsp Dijon mustard
4 eggs
Bunch of watercress, thoroughly washed
12 anchovy fillets in olive oil, drained
Horseradish cream, to serve (optional)

Method:

1 Preheat the oven to 220°C/fan 200°C/gas 7. Wrap each beetroot in foil and bake until tender; about 30 minutes depending on the size. Cool in
the foil, then push off the skins. Cut into bite-size wedges and set aside.

2 Mix the shallots, capers, vinegar, oil and mustard in a bowl. Season, add the beetroot, toss and leave to marinate for 30 minutes.

3 Meanwhile, put the eggs into a pan of boiling water and cook for 6 minutes, for soft yolks. Cool under cold running water, peel, and halve.

4 Lay the watercress on 4 serving plates and top with the marinated beetroot, halved eggs and the anchovy fillets. A dollop of horseradish cream, if
liked, makes a delicious addition.