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Cucumber, beet and feta salad

Time 1 hour
Yields Serves 4 to 6
Cucumber, beet and feta salad
1

Place the beets in a large saucepan with plenty of water to cover. Bring to a boil and cook at a fast simmer until the beets are tender enough to piece easily with a sharp knife, about 45 minutes. Drain, rinse under cold running water, shake off excess moisture and set aside.

2

Trim the cucumbers and slice them a little less than one-fourth-inch thick.

3

In a large bowl, mix the olive oil, vinegar, garlic, herbs and salt. Add the cucumbers and stir to coat well.

4

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.

5

Using your fingers, slip the peels off the beets. They should come off easily. Slice the beets one-fourth-inch thick, add 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.

6

Sprinkle the feta over the top and serve immediately.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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