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Pickled Beet and Cucumber Salads

4.4

(6)

Begin preparing the salads at least one day ahead to allow the flavors to blend.

Recipe information

  • Yield

    Serves 8. Can be doubled

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

Preparation

  1. Step 1

    Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.

    Step 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.

    Step 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.)

    Step 4

    Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.

Nutrition Per Serving

Per Serving: calories
66; total fat
0.5 g; saturated fat
0.5 g; cholesterol
0 mg.
#### Nutritional analysis provided by Bon Appétit
TagsSaladBeetRoot VegetableVegetableCucumberChiveHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadPickle & PreserveBon Appétit
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