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“In this recipe you can use golden beets or red ones or a combination. The salad can be made a day ahead if refrigerated.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare an ice water bath.
  2. Trim beet stems to 2 inches, but leave roots intact; wash beets well.
  3. In a large saute pan, cover beets with salted water and cook, over medium high heat, until they can easily be pierced with a fork, or about 30 minutes.
  4. Drain and submerge in ice cold water bath.
  5. The skins and root ends should be easily removed; discard the beet tops with the stems.
  6. Cut peeled beets in half and then in 1/2 inch half moon slices.
  7. Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper.
  8. Cover and refrigerate until serving.

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