Photo: Anna Pelzer
Beet and Watercress Salad with Farm Eggs
10 ingredients
Serves 4.
openrecipes
Assertively peppery watercress is a good foil to the sweet, earthy flavor of beets. Use two colors of beets if you like, or even striped Chioggia beets, if they are available. For the best taste and vibrant yolk color, seek out eggs from a local egg farm.
Estimated Nutrition (whole recipe, rough)
369
Calories
11g
Protein
19g
Fat
41g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- bite-size pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes