Watercress Salad With Raw Beets and Radishes

Name: Watercress Salad With Raw Beets and Radishes
Total time: 30 min
Yield: 6 servings
Ingredients: 1 raw medium red beet, peeled; 1 raw medium golden beet, peeled; Salt and pepper; 4 tablespoons lemon juice; 2 teaspoons lemon zest; 1/2 cup crème fraîche; 2 tablespoons grated horseradish; 6 ounces watercress, trimmed and cleaned; 4 red radishes or a 3-inch length of daikon radish, thinly sliced; 3 or 4 hard-cooked eggs (8 minutes)

By David Tanis

Total Time: 30 minutes
Rating: 4(82)
Comments: Read comments

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.

Featured in: A Green That Does More Than Garnish

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Ingredients

Yield:6 servings

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
3 or 4hard-cooked eggs (8 minutes)

Ingredient Substitution Guide

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Preparation

Step 1
Season 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 ½ teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
Step 2
Make 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 3
Make 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.

Ratings

4 out of 5

82 user ratings

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Comments

OMCampbell7 years ago

Delicious but would be amazing if the beets were cooked and then sliced very thinly, and add pine nuts cooked in a pan until golden, and small wedges of orange (get blood orange if possible)

K Monahan7 years ago

I made this exactly as indicated and it was quite delicious. A little change of pace from an ordinary salad. I did make it for lunch and added some sauteed scallops with a bit of butter and wine to the top. I like how they paired (real chefs are probably cringing). I imagine shrimp would be good as well.

Paul7 years ago

This tart smart salad proved an ideal companion to Boiled lobster.

how it worked6 years ago

I didn't make the horseradish dressing as called for: used horseradish with vinegar that I already had and yogurt; that may have made the difference. One way or the other, Brian & Curran didn't like it and it wasn't my favorite.

OMCampbell7 years ago

Delicious but would be amazing if the beets were cooked and then sliced very thinly, and add pine nuts cooked in a pan until golden, and small wedges of orange (get blood orange if possible)

Paul7 years ago

This tart smart salad proved an ideal companion to Boiled lobster.

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