BEET AND CUCUMBER SALAD

Beet and Cucumber Salad image

Provided by threeovens

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