Beet, Cucumber, and Sweet Onion Salad with Dijon-Honey Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
6 medium beets, trimmed |
1 large english hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds |
1/2 sweet onion (such as maui or vidalia), halved lengthwise, thinly sliced |
4 teaspoons honey |
4 teaspoons apple cider vinegar |
1 1/2 teaspoons dijon mustard |
1/3 cup corn oil |
Directions:
1. 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.
2. 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.)
3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.
|
|