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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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In this recipe you can use golden beets or red ones or a combination. The salad can be made a day ahead if refrigerated. Ingredients:
1 lb beet |
1 lb pickling cucumber, peeled and cut into 1/4 inch slices |
1 cup yellow tomatoes, cut in half |
1/4 cup red onion, cut into very thin half moon slices |
1/2 cup seasoned rice vinegar |
2 tablespoons fresh cilantro, chopped |
salt & freshly ground black pepper |
Directions:
1. Prepare an ice water bath.
2. Trim beet stems to 2 inches, but leave roots intact; wash beets well.
3. 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.
4. Drain and submerge in ice cold water bath.
5. The skins and root ends should be easily removed; discard the beet tops with the stems.
6. Cut peeled beets in half and then in 1/2 inch half moon slices.
7. Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper.
8. Cover and refrigerate until serving.
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