Cucumber Cranberry Bean And Beet Salad In Cucumber Boats Recipes

BEET AND CUCUMBER SALAD

Beet and Cucumber Salad image

I experimented and came up with this recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real 'summertime' flavor.

Provided by Alf

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

½ cup cold water
½ cup vinegar
½ cup white sugar
1 onion, thinly sliced
1 cucumber, cut into bite-size pieces
2 hard-boiled eggs, cut into bite-size pieces
3 cups diced cooked beets
⅓ cup mayonnaise
1 hard-boiled egg, sliced
1 tablespoon finely chopped dill
salt and ground black pepper to taste

Steps:

Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 28.8 g, Cholesterol 110.6 mg, Fat 12.6 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 25.2 g

CUCUMBER, CRANBERRY-BEAN, AND BEET SALAD IN CUCUMBER BOATS

Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats image

Tossed with bacon, yogurt, and curry powder, this combination of cucumbers, beets, and cranberry beans is a real treat.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 14

Ingredients

4 garlic cloves
4 sprigs mint, plus 2 tablespoons thinly sliced leaves
1/2 white onion
3 half-inch thick slices ginger
1 tablespoon whole peppercorns
3 slices bacon, cut into 1/2-inch pieces
1/2 pound fresh cranberry beans, shelled
4 cups homemade or low-sodium canned chicken stock, or water
2 beets, peeled and cut into 1/2-inch dice
4 teaspoons coarse salt, plus more for seasoning
5 large kirby cucumbers
1/4 cup plain yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder

Steps:

Place garlic, mint sprigs, onion, ginger, and peppercorns on an 8-inch square of cheesecloth. Gather into a bundle, and secure with kitchen twine. Set aside.
Prepare an ice bath; set aside. Heat a large saucepan over medium heat; add bacon. Cook until it is crisp, stirring frequently, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; let drain. Pour off excess fat from pan, and discard.
In same saucepan, combine beans, cheesecloth bundle, and chicken stock; bring to a boil. Reduce to a simmer, and cook 5 minutes. Add beets; continue cooking until beans and beets are tender, about 15 minutes. Add 2 teaspoons salt, and remove and discard cheesecloth bundle. Transfer mixture, with the liquid, to a large bowl set over the ice bath to chill.
When ready to serve, drain bean mixture in a colander. Peel cucumbers, slice in half lengthwise, and remove seeds using a spoon or melon baller. Cut 2 cucumbers into 1/4-inch dice. Reserve remaining cucumber halves.
Transfer bean mixture to a large bowl; add yogurt, olive oil, diced cucumbers, remaining 2 tablespoons sliced mint, reserved bacon, curry powder, and remaining 2 teaspoons salt. Stir gently to combine. To serve, spoon bean-mixture into reserved cucumber halves.

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