BEET SUMMER SALAD

By gaster16

Ingredients

• 2 teaspoons salt
• 1/4 cup fresh lemon
• 8 beets
• 1/4 cup honey
• 2 tablespoons wine vinegar
• 2-3 Kirby cucumbers peeled and scored,
• 1/4 cup chicken broth
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh thyme
• 2 tablespoons olive oil
• 6 cups assorted salad greens
• 1/2 cup sour cream

Preparation

Step 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 15-20 minutes. Drain, reserve broth for beet soup if desired. 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. When beets are cool enough to handle but still warm, remove skins. Slice in half, cut crosswise into 1/4” thick slices, place in bowl. Set aside, covered. Remove cucumbers with slotted spoon from marinade and place in small saucepan. Add chicken broth, gently cook until liquid evaporates 3-4 minutes. Remove from heat. Mix beets, parsley, dill and thyme in bowl. Whisk oil into reserved honey mixture along with any marinade left over from cucumbers. Add greens, toss to coat. Divide greens top with beet and cucumbers.