Beet And Cucumber Salad - cooking recipe

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
Preparation
    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.

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