Best Beet And Cucumber Salad Recipes

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

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.

BEET AND CUCUMBER SALAD WITH CREAMY HORSERADISH DRESSING

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.

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.

AVOCADO, BEET, PEA AND CUCUMBER SALAD

Steps:

• Cover and bring a medium saucepan of salted water to a boil. Prepare an ice-water bath. Add peas, and cook, uncovered, until tender but still bright green, about 3 minutes. Remove peas, drain, and then plunge peas into ice water to stop cooking. Drain well. Add beets to boiling water, and cook until tender, about 40 minutes. Remove from heat, drain, and then plunge beets into ice water to stop cooking. Drain well. Peel beets, and cut into 1/8-inch pieces. Transfer to a large bowl.
• In a deep container, combine chives and vinegar using an immersion blender. Add oil in a slow, steady stream, and blend until emulsified (alternately, the vinaigrette can be made in a regular blender). Season with salt and pepper. Strain mixture through a fine sieve.
• In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil, and mix to combine. Gently toss in avocados.
• To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top with pea mixture, spreading evenly. Drizzle with a little of the remaining chive oil (reserve any extra for another use). Top with horseradish cream. Remove ring mold, and serve.

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.

ROASTED BEET, AVOCADO AND CUCUMBER SALAD WITH YOGURT AND HERBS

Steps:

• 1. Make the salad: Preheat the oven to 350˚. In a medium bowl, toss the beets with 1 tablespoon of the olive oil and season with salt and pepper. Wrap the beets in foil and roast for 45 minutes or until tender when pierced with the tip of a knife. 2. Unwrap the beets and let them cool to room temperature. Using your fingers or a paper towel, remove the skin from the beets. Thinly slice the beets and transfer them to a large bowl. Add the cucumber and shallot to the bowl and set aside. 3. In a small bowl or glass measuring cup, combine the remaining ¼ cup olive oil with the lemon juice. Whisk in the chives and season to taste with salt and pepper. Toss the beets and cucumbers with the dressing and let sit at room temperature for 20 minutes to marinate. 4. Divide the marinated beets and cucumbers among six plates. Slice the avocado in half and remove the pit and skin. Thinly slice the avocado and divide it among the plates. 5. Spoon a dollop of yogurt on top of each salad, then garnish with the parsley and tarragon. Season to taste with salt before serving.

POTATO, BEET AND CUCUMBER SALAD

Steps:

• Preheat oven to 375°F. Wrap beets in foil. Bake until tender, about 1 hour 15 minutes. Unwrap and cool slightly. Peel beets and cut into 3/4-inch cubes. Place in small bowl.
• Cook potatoes in large pot of boiling water until tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar; stir gently with rubber spatula. Cool.
• Add cucumber to potatoes. Mix 2 teaspoons vinegar, mustard and sugar in small bowl. Gradually whisk in oil. Add minced dill and caraway. Toss beets with just enough dressing to coat. Mix remaining dressing into potatoes. Season mixture with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Just before serving, gently mix beets into potato salad. Line platter with lettuce; top with salad. Garnish with dill.

CUCUMBER, CRANBERRY-BEAN, AND BEET SALAD IN CUCUMBER BOATS

Steps:

• Place garlic, mint sprigs, onion, ginger, and peppercorns on an 8-inch square of cheesecloth. Gather into a bundle, and secure with kitchen twine. Set aside.
• Prepare an ice bath; set aside. Heat a large saucepan over medium heat; add bacon. Cook until it is crisp, stirring frequently, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; let drain. Pour off excess fat from pan, and discard.
• In same saucepan, combine beans, cheesecloth bundle, and chicken stock; bring to a boil. Reduce to a simmer, and cook 5 minutes. Add beets; continue cooking until beans and beets are tender, about 15 minutes. Add 2 teaspoons salt, and remove and discard cheesecloth bundle. Transfer mixture, with the liquid, to a large bowl set over the ice bath to chill.
• When ready to serve, drain bean mixture in a colander. Peel cucumbers, slice in half lengthwise, and remove seeds using a spoon or melon baller. Cut 2 cucumbers into 1/4-inch dice. Reserve remaining cucumber halves.
• Transfer bean mixture to a large bowl; add yogurt, olive oil, diced cucumbers, remaining 2 tablespoons sliced mint, reserved bacon, curry powder, and remaining 2 teaspoons salt. Stir gently to combine. To serve, spoon bean-mixture into reserved cucumber halves.

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.