Beet Summer Salad
Recipe from Family Circle

Arrange these composed salads on individual plates. Beets, cucumbers, greens, and hard-cooked eggs make a pleasing assortment of shapes and colors, and are delicious topped with honey vinaigrette dressing.


Beet Summer Salad

by 5  people

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Servings: 6 servings
Prep Time: 15 mins
Total Time: 30 mins
Related Categories: 4th of July Salad, Beets, Cucumbers, Green Salad, Lemons, Low Carb, Summer Salads, Vinaigrette Salad Dressing

 
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Ingredients
  • 2 teaspoons
    salt
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  • 1/4 cup
    fresh lemon juice
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  • 2 
    bunches beets (about 8 beets), trimmed
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  • 1/4 cup
    honey
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  • 2 tablespoons
    wine vinegar
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  • 2 
    or 3 Kirby cucumbers, peeled or scored
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  • 1/4 cup
    chicken broth
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  • 2 tablespoons
    finely chopped parsley
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  • 1 tablespoon
    finely chopped fresh dill
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  • 1 tablespoon
    finely chopped fresh thyme
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  • 2 tablespoons
    olive oil
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  • 6 cups
    assorted salad greens
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  • 4 
    hard-cooked eggs, peeled and cut into wedges
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  • 1/2 cup
    sour cream
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Directions
1.
Bring 2 quarts of water in saucepan to boiling. Add 1/2 teaspoon salt and 1 tablespoon lemon juice. Add beets; cover and simmer 15 to 20 minutes. Drain; reserve broth for beet soup if desired.
2.
Meanwhile, combine remaining salt and lemon juice, the honey and wine vinegar in large bowl; remove half of the mixture and reserve for dressing for greens. Cut cucumbers into slices. Add to honey mixture in bowl; let stand to marinate.
3.
When beets are cool enough to handle but still warm, remove skins. Slice in half; cut crosswise into 1/4-inch-thick slices; place in bowl. Set aside, covered.
4.
Remove cucumbers with slotted spoon from marinade and place in small saucepan. Add chicken broth; gently cook until liquid evaporates, 3 to 4 minutes. Remove from heat.
5.
Mix beets, parsley, dill and thyme in bowl.
6.
Whisk oil into reserved honey mixture along with any marinade left over from cucumbers. Add greens; toss to coat. Divide greens equally among 6 plates. Arrange beets, cucumbers and egg wedges on plates. Serve warm or at room temperature with sour cream.
Nutrition information
Per serving: Calories 226, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 150 mg, Sodium 872 mg, Carbohydrate 24 g, Fiber 3 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet.
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