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Cucumber, Beet And Feta Salad
Ingredients
- 1 lb beets - (abt 4) trimmed
- 1 1/2 lb cucumbers - (2 large) unpeeled
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. sherry vinegar
- 1 tsp chopped garlic
- 2 tsp chopped fresh chives and tarragon
- 1/2 tsp salt
- 1/4 lb crumbled feta
Directions
- Place the beets in a large saucepan with plenty of water to cover. Bring to a boil and cook at a fast simmer till the beets are tender sufficient to piece easily with a sharp knife, about 45 min. Drain, rinse under cool running water, shake off excess moisture and set aside.
- Trim the cucumbers and slice them a little less than one-fourth-inch thick.
- In a large bowl, mix the extra virgin olive oil, vinegar, garlic, herbs and salt. Add in the cucumbers and stir to coat well.
- Remove the cucumbers with a slotted spoon, draining any excess dressing back into the bowl. Arrange the cucumbers on a platter in a broad layer.
- Using your fingers, slip the peels off the beets. They should come off easily. Slice the beets one-fourth-inch thick, add in them to the remaining dressing and stir to coat well. Remove the beet slices with a slotted spoon and arrange them in an oblong mound on top of the cucumbers, centering them so there is cucumber showing around the edges.
- Sprinkle the feta over the top and serve immediately.
- This recipe yields 4 to 6 servings.
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