Agriculture Reference
In-Depth Information
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 can be pierced easily with a sharp knife, about 45 minutes.
Drain, rinse under cold running water and shake off any excess moisture.
Cut away the ends of the cucumbers and slice them a little less than 1/4 inch thick.
In a large bowl, whisk together the oil, vinegar, herbs, garlic and salt, mixing well. Add
the cucumbers and stir to coat well. Remove the cucumbers with a slotted spoon, draining
any excess dressing back into the bowl, and arrange on a platter in a broad layer.
Using your fingers, slip the skins off the beets. Slice the beets 1/4 inch thick, add them
to the leftover dressing and stir to coat well. Remove the beets with a slotted spoon and
arrange them in an oblong mound on top of the cucumbers, centering the mound so the
cucumbers show around the edge.
Sprinkle the feta over the top and serve.
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