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Beet and Watercress Salad with Farm Eggs

Category: Salads/Dressings

Difficulty: Easy

Prep Time: -  

Cook Time: -  

Servings: 4 servings

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1 1/2 to 1 3/4 lb. baby beets
2-4 hard boiled organic eggs (purchase at a local egg farm or your grocery store)
1/2 tsp. Celtic sea salt (for dressing), and to taste
3 Tbsp. extra-virgin olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. fresh orange juice
1 tsp. finely grated orange zest
4 oz. watercress, tough stems removed, leaves torn into bite-sized pieces
Freshly ground pepper, to taste


Trim and discard root and stem ends, and cook beets for 20 minutes. Cut into quarters and put in a small bowl.

Peel the eggs and cut them lengthwise into quarters. Sprinkle each quarter lightly with salt and pepper.

In a large bowl, whisk together olive oil, vinegar, orange juice, orange zest, and 1/2 teaspoon salt to make the dressing. Pour half of the dressing over the beets and stir to coat. In another large bowl, combine the watercress and the remaining dressing, and toss to coat.

Mound the watercress on individual plates or on a large platter; top with beets. Arrange egg quarters around beets, and drizzle with any dressing left behind in the watercress bowl. Sprinkle with salt and a few grindings of pepper, and serve immediately

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