Cucumber Salad With Pickled Beets Recipes

BEET AND CUCUMBER SALAD

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.

PICKLED BEET AND CUCUMBER SALAD WITH A HORSERADISH YOGURT SAUCE

Steps:

• Chop cucumbers, beets and onions evenly.
• Mix all other ingredients except dill in a jar, and shake until combined.
• Dress vegetables with sauce, stirring gently to meld all the flavours. Sprinkle with dill weed and serve.
• This salad can be made ahead and allowed to rest in the fridge for a day or two.

QUICK PICKLED CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

PICKLED CUCUMBER SALAD

Steps:

• Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
• Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.

PICKLED BEET SALAD

Steps:

• Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
• When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
• In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

PICKLED BEET AND CUCUMBER SALADS

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.

PICKLED CUCUMBER, FIG, AND HALLOUMI SALAD

Steps:

• Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
• While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
• Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
• Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

CUCUMBER SALAD WITH PICKLED BEETS

Steps:

• Peel cucumbers and slice into thin rounds. Be very careful. Put into medium bowl. Mix vinegar, sugar, salt, pepper and dill weed in small bowl. Pour mixture over sliced cucumbers. Put in the refrigerator for at least 3 hours. To serve, place a washed and dried lettuce leaf on each dinner plate. Top each lettuce leaf with some of the marinated cucumbers. Arrange several slices of pickled beets around the cucumbers. Set plates at the table.

CUCUMBER, SMOKED TROUT, AND PICKLED BEET SALAD

Steps:

• In a sieve set over a bowl drain beets, reserving 1/4 cup juice, and halve beet slices. In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt.
• Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt. Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes.

PICKLED BEET SALAD

Steps:

• Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.
• Cut the sliced beet into julienne strips.
• In saucepan, add gelatine, sugar and 1/2 cup water.
• Heat on medium setting, stirring constantly, until gelatine is dissolved.
• Set aside.
• Add enough water to beet juice to make 1 cup.
• Pour into saucepan.
• Add lemon juice, vinegar and horseradish to gelatine mixture.
• Refrigerate until mixture is partially thickened.
• Stir in celery, spring onions, and beets.
• Refrigerate until congealed and well set.
• TO SERVE: Cut into squares and place on bed of lettuce.
• Garnish with 1/2 tsp mayonnaise on top of each square.
• SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.

GRILLED BEETS WITH DILLED CUCUMBERS

Steps:

• Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
• Rub off skins with paper towel. Cut beets into wedges. Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.
• In another bowl, toss cucumber slices with sour cream, dill, and remaining 2 teaspoons vinegar; season with salt and pepper.
• Place beets on platter; top with cucumbers.

BEET AND CUCUMBER SALAD

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.