Salad of watercress, bacon and caramelised beetroot
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bags watercress salad | |
| 1 | large | Jar baby beetroots; drained and sliced |
| 2 | Hard boiled eggs | |
| 1 | Lemon; Juice of | |
| 6 | Rashers of streaky bacon | |
| 2 | tablespoons | Virgin olive oil |
| 1 | teaspoon | Horseradish relish |
| 2 | teaspoons | Olive oil |
Directions
Simply place the rashers of bacon on a wire rack with a baking tray beneath. Place in a pre heated oven (200øC/400øF/gas mark 8) for 10-12 minutes or until the bacon is crispy.
Meanwhile heat up a small frying pan and pour in a little olive oil. When the olive oil is hot simply add the beetroot and fry for a couple of minutes. Season with salt and pepper.
In a large bowl simply mix the lemon juice, horseradish and virgin olive oil together. Grate the hard boiled eggs into the dressing and then add the watercress salad. Season to taste and then place onto a serving dish.
Crumble over the crispy bacon rashers and sprinkle the caramelised beetroot around the salad.
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