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  • Beet, Cucumber, And Sweet Onion Salad, Dijon Honey Dressing

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    Beet, Cucumber, And Sweet Onion Salad, Dijon Honey Dressing
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 med beets trimmed
    • 1 lrg English hothouse cucumber unpeeled, and cut into 1/4"-thick rounds
    • 1/2 x sweet onion (Maui or possibly Vidalia) halved lengthwise, and thinly sliced
    • 4 tsp honey
    • 4 tsp apple cider vinegar
    • 1 1/2 tsp Dijon mustard
    • 1/3 c. corn oil Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake till beets are tender when pierced with fork, about 1 hour 30 min. Cold 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 hrs 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.
    4. This recipe yields 6 servings.

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