Receta Meatless Monday! Beet, Onion, & Cucumber Salad with Honey-Dijon Dressing
I am always looking for new and
refreshing side dishes to go with dinner in the summer. Having a recipe that is
easy to put together makes me much more likely to prepare it. I also love the
fact that this recipe can be made ahead and it is served chilled. I used
Chioggia beets for this salad which have a really pretty presentation. They
have the best presentation when they are raw because of the rings inside them
but as you can see they are still really pretty, even after cooking.
This salad would be beautiful if it had a
mix of Chioggia beets and golden beets. You could probably also toss it all in
a bowl but I opted to lay it out on a platter so that if someone wanted more of
one ingredient than the other then they didn't need to pick around the salad.
I'm one of those people that definitely picks out what I want more of from a
salad. That's of course because I'm a picky eater. I'm working on it though. If
you eat enough of something you are supposed to be able to develop a taste for
it. I like many vegetables now that I would come within 10 feet of when I was
younger (such as beets or asparagus). So have some fun with this recipe!
Beet, Onion, & Cucumber Salad with
Honey-Dijon Dressing
Serves 3
Ingredients:
- - 3 medium beets, trimmed
- - ½ large English hothouse cucumber, unpeeled, cut
- into 1/4-inch-thick rounds
- - ¼ sweet onion (such as Maui or Vidalia), halved
- lengthwise, thinly sliced
- - 2 teaspoons honey
- - 2 teaspoons apple cider vinegar
- - 1 teaspoon Dijon mustard
- - 3 tablespoons olive oil
Directions:
1. 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.
2. 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.)
3. Whisk honey, vinegar, and mustard in small bowl to
blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over
vegetables.
Recipe
adapted from Epicurious
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