Beet & Cucumber Salad

Isn't it pretty!? It looks so like spring. Unlike the great outdoors. If we were a little further along in the season, the onion could be replaced with some finely chopped chives, which would be even prettier, although just as tasty either way I would think.

Other than the need to cook the beets in advance, this is as simple a little salad as they come. The proportions given will serve one person, maybe 2 if you have light eaters. It is fairly substantial in comparison to its apparent volume. Scale it up according to how many people you are serving.This can be made a little in advance and leftovers, if well covered and refrigerated, will be not quite as good the next day, but respectable, which is more than you can say for most salads.

per 1 or 2 servings
15 minutes prep time

1 small cooked beet
1 tablespoon finely chopped onion
1 small greenhouse cucumber
1 tablespoon sour cream
2 teaspoons dill pickle brine OR 1 teaspoon lemon juice
salt & freshly ground black pepper to taste

Wash however many beets you like and put them in a pot with water to cover. Bring to a boil and boil for 40 minutes, until tender. Check the water and add more from a boiling kettle if it gets too low. Let them cool; this can be done a day in advance.

Chop the onion finely and put it in a sieve with a sprinkle of salt. Let it drain until you are ready for it.

Peel the beets and chop them. Wash, trim, and chop the cucumber. Rinse and drain the onion well. Mix the vegetables in a small bowl.

Add the sour cream, brine or lemon juice, salt, and pepper. Mix gently but well and serve.





Last year at this time I made Oatmeal Farls (Soda Bread).

Posted in: Ontario Food