Sunday, April 11, 2010

Beet, Cucumber, and Sweet Onion Salad

**found in 2002 Bon Appetit

6 servings

6 medium beets trimmed

1 large English hothouse cucumber, unpeeled, cut into 1/4 inch-thick-rounds
1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced

4 tsp. honey
4 tsp. apple cider vinegar
1 1/2 tsp dijon mustard (GF)
1/3 cup corn oil

Preheat oven to 400 degrees.  Wrap each beet in foil, enclosing completely.  Place on rack in oven and bake until beets are tender when pierced with fork, about 1 1/2 hours.  Cool in foil, peel beets, then cut each into 6 slices.

Arrange beets, slightly overlapping on half of large platter.  Arrange cucumber slices on other half.  Scatter onion center (can be made 4 hours ahead of time).

Whisk honey, vinegar, and mustard in a small bowl to blend.  Gradually whisk in oil.  Season with salt and pepper.  Drizzle over vegetables.


xoxo Julie


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