Shell and cut
the eggs into halves. Wash and trim the watercress. Peel and dice the
beetroot. Pile the beetroot in the centre of a plate and surround with
the watercress. Lay the eggs on the watercress and decorate the beetroot
with the anchovies. Mix the onion into the vinaigrette dressing, pour
over the salad, sprinkle with chopped chives and serve.