Pickled Beet and Cucumber Salads Recipe

Begin preparing the salads at least one day ahead to allow the flavors to blend.

Serves 8. Can be doubled.

INGREDIENTS

1cup rice vinegar

1/2cup chopped shallots

10teaspoons sugar2pounds small red beets, trimmed2large english hothouse cucumbers (about 1 pound each), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces2/3cup chopped fresh chives

DIRECTIONS

Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.

Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with 1/2 cup of marinade to coat.

Place cucumbers in large bowl. Sprinkle 4 teaspoons sugar over. Toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and refrigerate 1 day, stirring occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)

Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.

Tags: Beet, Cucumber, Pickled, Salads