Pickled Beet and Cucumber Salads

1. 1

   Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend.

2. 2

   Let marinade stand while preparing vegetables.

3. 3

   Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain.

4. 4

   Peel beets.

5. 5

   Cut into wedges.

6. 6

   Transfer to medium bowl.

7. 7

   Toss with 1/2 cup of marinade to coat.

8. 8

   Place cucumbers in large bowl.

9. 9

   Sprinkle 4 teaspoons sugar over.

10. 10

    Toss with remaining marinade.

11. 11

    Season salads to taste with salt and pepper.

12. 12

    Cover separately and refrigerate 1 day, stirring occasionally.

13. 13

    (Can be prepared 2 days ahead.

14. 14

    Keep refrigerated.)

15. 15

    Drain salads separately; return to bowls.

16. 16

    Mix half of chives into each salad.

17. 17

    Arrange salads on platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.