Beet And Cucumber Salad

1. 1

   Prepare an ice water bath.

2. 2

   Trim beet stems to 2 inches, but leave roots intact; wash beets well.

3. 3

   In a large saute pan, cover beets with salted water and cook, over medium high heat, until they can easily be pierced with a fork, or about 30 minutes.

4. 4

   Drain and submerge in ice cold water bath.

5. 5

   The skins and root ends should be easily removed; discard the beet tops with the stems.

6. 6

   Cut peeled beets in half and then in 1/2 inch half moon slices.

7. 7

   Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper.

8. 8

   Cover and refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.