Beet Summer Salad

Beet Summer Salad
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.
Makes 6
Prep 15 m
Cook 15 - 20 m



  1. 1 of 6 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. 2 of 6 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. 3 of 6 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. 4 of 6 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. 5 of 6 Mix beets, parsley, dill and thyme in bowl.
  6. 6 of 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 for Beet Summer Salad
Servings Per Recipe: 6
Per Serving: 4 g sat. fat, 150 mg chol., 872 mg sodium, 3 g fiber, 226 kcal cal., 24 g carb., 7 g pro., 13 g Fat, total