Cucumber Cranberry Bean And Beet Salad In Cucumber Boats 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

CRANBERRY BEAN SALAD



Cranberry Bean Salad image

Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.

Provided by Soup Loving Nicole

Categories     Salad     Beans

Time 1h50m

Yield 6

Number Of Ingredients 12

8 ounces dried cranberry beans
3 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
1 small cucumber, seeded and chopped
¼ cup chopped red onion
12 grape tomatoes, halved
salt and ground black pepper to taste

Steps:

  • Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
  • Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g

CRANBERRY AND ROASTED BEET SALAD



Cranberry and Roasted Beet Salad image

I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

5 medium fresh beets (about 1-1/2 pounds)
1 medium pear, chopped
1/4 cup dried cranberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons cranberry juice
1 tablespoon orange juice
1/4 teaspoon salt
4 ounces crumbled goat cheese
1/4 cup sliced almonds
2 tablespoons minced fresh parsley
Fresh arugula or spring mix salad greens, optional

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.

Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges

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.

CUCUMBER AND GARBANZO BEAN SALAD



Cucumber and Garbanzo Bean Salad image

Make and share this Cucumber and Garbanzo Bean Salad recipe from Food.com.

Provided by Lori Bailey

Categories     Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can garbanzo beans, drained
1 medium cucumber, sliced and quartered
1/3 cup chopped red onion
1/4 cup minced parsley
1/2 cup sliced olive
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • In a medium bowl, combine beans, cucumber, onion, parsley and olives.
  • In another bowl or jar combine remaining ingredients, mix well.
  • Pour over salad and toss.
  • Serve immediately or chill for up to 24 hours.

Nutrition Facts : Calories 181, Fat 8.9, SaturatedFat 1.1, Sodium 394.7, Carbohydrate 22.2, Fiber 4, Sugar 3.4, Protein 4.2

BEET AND CUCUMBER SALAD WITH CREAMY HORSERADISH DRESSING



Beet and Cucumber Salad with Creamy Horseradish Dressing image

Categories     Salad     Side     Bake     Horseradish     Vinegar     Cucumber     Beet     Fall     Healthy     Sour Cream     Watercress     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 large beets, trimmed
1/2 cup sour cream
5 1/2 teaspoons Champagne vinegar or white wine vinegar
2 teaspoons prepared white horseradish
1 1/4 teaspoons sugar
2 bunches watercress, tough stems trimmed
2 tablespoons corn oil
16 1/3-inch-thick rounds unpeeled English hothouse cucumber

Steps:

  • Preheat oven to 400°F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
  • Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.

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