i feel empowered and enlightened when i choose to buy and eat local. i am making an extra effort here in southern california because i have so much more available! definitely taking advantage.
this is a quick salad that would be great as a side dish, or, thanks to the healthy fat + protein packed fresh eggs it is a lovely and filling entree also.
to cook the beets, i wrapped them in tinfoil and baked them at 400F until they were very soft when pierced with a fork. alternatively, costco sells the wonderfully convenient "love beets" brand of pre-cooked organic beets if you're in a pinch.
as far as hard/soft boiling eggs goes, i'm just as confused as you are. haha! i attempted soft boiling this time...as you can see, that didn't exactly work out. i hate how touchy it is and i swear one second makes all the difference. so, use your favorite method if you have one, or google it, like i do every time (i'm open to egg tips & tricks friends).
salad: 11/2 lbs cooked baby beets, cut into chunks
6-8 hard or soft boiled organic cage free eggs, cut into fourths
2 c local arugula
1 c watercress, tough stems removed
s + p
dressing:
3 T evoo
2 T acv
2 T freshly squeezed orange juice
zest of 1 orange
1/2 t sea salt
-for the dressing, add it all to a mason jar, tightly screw on a lid and shake it reallllll good.
-layer greens, beets & eggs, sprinkle with high quality sea salt + pepper, pour dressing over evenly & serve.
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