Beet And Cucumber Salad Recipes

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BEET AND CUCUMBER SALAD



Beet and Cucumber Salad image

I experimented and came up with this recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real 'summertime' flavor.

Provided by Alf

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

½ cup cold water
½ cup vinegar
½ cup white sugar
1 onion, thinly sliced
1 cucumber, cut into bite-size pieces
2 hard-boiled eggs, cut into bite-size pieces
3 cups diced cooked beets
⅓ cup mayonnaise
1 hard-boiled egg, sliced
1 tablespoon finely chopped dill
salt and ground black pepper to taste

Steps:

  • Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
  • Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
  • Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 28.8 g, Cholesterol 110.6 mg, Fat 12.6 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 25.2 g

BEET AND CUCUMBER SALAD



Beet and Cucumber Salad image

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

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

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



Pickled Beet and Cucumber Salads image

Categories     Salad     Vegetable     Low Sodium     Cucumber     Beet     Summer     Chive     Bon Appétit

Yield Serves 8. Can be doubled

Number Of Ingredients 6

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

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.

BEET, CUCUMBER, AND SWEET ONION SALAD WITH DIJON-HONEY DRESSING



Beet, Cucumber, and Sweet Onion Salad with Dijon-Honey Dressing image

Categories     Salad     Mustard     Onion     Vegetable     Bake     Quick & Easy     Cucumber     Beet     Summer     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

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

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.

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