Beetroot, anchovy and watercress salad recipe

Ingredients

1. 600g small beetroot
2. 3 shallots, very thinly sliced
3. 1 tbsp capers, rinsed
4. 2 tbsp balsamic vinegar
5. 3 tbsp olive oil
6. 1 tsp Dijon mustard
7. 4 medium, free-range eggs
8. Bunch (or 85g bag) of watercress
9. 12 or so anchovy fillets in olive oil, drained
10. Horseradish cream, to serve (optional

Method

1. 1. Preheat the oven to 220°C/fan200°C/gas 7. Wrap each unpeeled beetroot in foil and bake until tender; about 30 minutes depending on the size of the beetroot. Cool in the foil, then push the skins off.
2. 2. Cut the beetroot into bite-size wedges and set aside. Mix the shallots with the capers, vinegar, oil and mustard in a bowl. Season, then toss in the beetroot and leave to marinate for around 30 minutes.
3. 3. Meanwhile, add the eggs to a pan of boiling salty water and cook for 6 minutes for soft yolks. Cool under cold running water, peel and halve.
4. 4. Lay the watercress on serving plates and top with the marinated beetroot, halved eggs and the anchovy fillets. A dollop of horseradish cream is a delicious addition to the dish.

Nutritional info

Per serving: 255kcals, 16.3g fat (3.2g saturated), 13.4g protein, 15.1g carbs, 13g sugar, 1.8g salt

Wine Recommendation

Stick to a chilled, zesty Sauvignon Blanc – a Sauvignon de Touraine from the Loire fits the bill perfectly.