BEET, CUCUMBER, AND SWEET ONION SALAD WITH DIJON-HONEY DRESSING
Steps:
- Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.
- Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
- Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.
BEET AND CUCUMBER SALAD WITH CREAMY HORSERADISH DRESSING
Categories Salad Side Bake Horseradish Vinegar Cucumber Beet Fall Healthy Sour Cream Watercress Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
- Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.
BEET AND CUCUMBER SALAD
In this recipe you can use golden beets or red ones or a combination. The salad can be made a day ahead if refrigerated.
Provided by threeovens
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare an ice water bath.
- Trim beet stems to 2 inches, but leave roots intact; wash beets well.
- In a large saute pan, cover beets with salted water and cook, over medium high heat, until they can easily be pierced with a fork, or about 30 minutes.
- Drain and submerge in ice cold water bath.
- The skins and root ends should be easily removed; discard the beet tops with the stems.
- Cut peeled beets in half and then in 1/2 inch half moon slices.
- Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 38.3, Fat 0.2, Sodium 49.2, Carbohydrate 8.8, Fiber 1.6, Sugar 5.7, Protein 1.6
PICKLED BEET AND CUCUMBER SALADS
Categories Salad Vegetable Low Sodium Cucumber Beet Summer Chive Bon Appétit
Yield Serves 8. Can be doubled
Number Of Ingredients 6
Steps:
- Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.
- Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with 1/2 cup of marinade to coat.
- Place cucumbers in large bowl. Sprinkle 4 teaspoons sugar over. Toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and refrigerate 1 day, stirring occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
- Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.
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