1 raw medium red beet, peeled
1 raw medium golden beet, peeled
Salt and pepper
4 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup crème fraîche
2 tablespoons grated horseradish
6 ounces watercress, trimmed and cleaned
4 red radishes or a 3-inch length of daikon radish, thinly sliced
3 or 4 hard-cooked eggs (8 minutes)
Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.
Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs.
Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.