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Add a photoServings: 6
Ingredients
- 1 lb beets - (abt 4) trimmed
- 1 1/2 lb cucumbers - (2 large) unpeeled
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. sherry vinegar
- 1 tsp chopped garlic
- 2 tsp chopped fresh chives and tarragon
- 1/2 tsp salt
- 1/4 lb crumbled feta
Directions
- Place the beets in a large saucepan with plenty of water to cover. Bring to a boil and cook at a fast simmer till the beets are tender sufficient to piece easily with a sharp knife, about 45 min. Drain, rinse under cool running water, shake off excess moisture and set aside.
- Trim the cucumbers and slice them a little less than one-fourth-inch thick.
- In a large bowl, mix the extra virgin olive oil, vinegar, garlic, herbs and salt. Add in the cucumbers and stir to coat well.
- Remove the cucumbers with a slotted spoon, draining any excess dressing back into the bowl. Arrange the cucumbers on a platter in a broad layer.
- Using your fingers, slip the peels off the beets. They should come off easily. Slice the beets one-fourth-inch thick, add in them to the remaining dressing and stir to coat well. Remove the beet slices with a slotted spoon and arrange them in an oblong mound on top of the cucumbers, centering them so there is cucumber showing around the edges.
- Sprinkle the feta over the top and serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 97 | 68% |
| Total Fat 10.99g | 14% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 446mg | 19% |
| Potassium 293mg | 8% |
| Total Carbs 7.58g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.36g | 4% |
| Protein 4.03g | 6% |
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