Total Time1 hour 50 minutesPrep Time1 ½ hoursCook Time20 minutes
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With its mustard vinaigrette and a shower of tarragon and dill, this is a most refreshing salad. Dress the beets and cucumber separately to keep the ruby juices from staining the cucumber slices. You can cook the beets a day in advance. Poke them with the point of a paring knife to check if they’re tender, then let them cool a bit before rubbing off the outer skins. To make a more substantial salad, add a hard cooked egg and some soft goat cheese.
Featured in: A Soup to Keep the Autumn Chill at Bay
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Yield:4 to 6 servings
- 1large shallot, finely diced
- …
Total Time1 hour 50 minutesPrep Time1 ½ hoursCook Time20 minutes
Rating(0)CommentsRead comments
With its mustard vinaigrette and a shower of tarragon and dill, this is a most refreshing salad. Dress the beets and cucumber separately to keep the ruby juices from staining the cucumber slices. You can cook the beets a day in advance. Poke them with the point of a paring knife to check if they’re tender, then let them cool a bit before rubbing off the outer skins. To make a more substantial salad, add a hard cooked egg and some soft goat cheese.
Featured in: A Soup to Keep the Autumn Chill at Bay
or to save this recipe.
Yield:4 to 6 servings
- 1large shallot, finely diced
- 3tablespoons lemon juice
- Salt and black pepper
- 2tablespoons Dijon mustard
- ¼ cup extra-virgin olive oil
- 1English cucumber, or 6 Persian, peeled
- 4 or 5small beets, boiled until tender and peeled (see Tip)
- 1small head of butter lettuce (optional)
- 2tablespoons roughly chopped dill
- 1tablespoon roughly chopped tarragon, plus some whole leaves
Nutritional analysis per serving (6 servings)
126 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 356 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Make the vinaigrette: Put shallot and lemon juice in a small bowl. Add a pinch of salt and pepper. Stir in the Dijon mustard until it dissolves. Whisk in olive oil. 1.
Step 2
Halve cucumbers lengthwise, then cut each half into ¼-inch-thick slices. Transfer to a bowl and season with salt and pepper. Halve the beets and cut into ¼-inch-thick half-moon slices and place in a separate bowl. Season with salt and pepper. 1.
Step 3
Add half the dressing to each bowl, and toss both to coat well. Let sit for 10 minutes or up to 1 hour at room temperature (you can also refrigerate, if you like). 1.
Step 4
Line individual plates with a few leaves of butter lettuce, if you like. Put a spoonful of beets and a spoonful of cucumber on each plate. Sprinkle each plate with dill, followed by the tarragon.
Tip
- To cook the beets, place them in a medium pot, and add water to cover by several inches. Bring to boil, then cook at brisk simmer for 45 minutes to 1 hour, until easily pierced with a paring knife. Drain and let cool slightly. While still warm, the skins can be easily rubbed off.
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