Pickled Beet and Cucumber Salads |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Begin preparing the salads at least one day ahead to allow the flavors to blend. Ingredients:
1 cup rice vinegar |
1/2 cup chopped shallots |
10 teaspoons sugar |
2 pounds small red beets, trimmed |
2 large english hothouse cucumbers (about 1 pound each), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces |
2/3 cup chopped fresh chives |
Directions:
1. Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.
2. 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.
3. 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.)
4. Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.
5. Per Serving: calories, 66; total fat, 0.5 g; saturated fat, 0.5 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
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