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Basil and Balsamic Beets
Basil and Balsamic Beets
This Good Housekeeping recipe is a light but flavorful combination of fresh basil and beautiful beets!
INGREDIENTS
• 2 pound(s) beets
• 1 1/2 tablespoon(s) olive oil
• 2 tablespoon(s) chopped fresh basil
• 2 tablespoon(s) balsamic vinegar
• 1 tablespoon(s) brown sugar
DIRECTIONS
In 13″ by 9″ roasting pan, toss beets with olive oil. Roast in preheated 450 degrees F. oven 1 hour or until tender. Cool beets; peel and discard skins. Dice beets; toss with basil, balsamic vinegar, brown sugar. Add salt to taste, but not more than ¼ teaspoon.
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Simple Cucumber Salad
Simple Cucumber Salad
INGREDIENTS
• 2-3 large cucumbers (about 1 pound each or 4 pounds regular cucumbers)
• 1 1/2 teaspoons salt
• 1/4 cup white vinegar
• 1/4 cup cider vinegar
• 1/2 cup sugar
• 1 tablespoon fresh chives, chopped
DIRECTIONS
Peel the cucumbers and cut them in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center. Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick. Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt. Set the colander over a bowl and refrigerate for at least 1 hour and up to 2 hours. Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl. In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar. Stir until the sugar has completely dissolved. Pour the vinegar mixture over the cucumbers, add the chopped chives, and stir to thoroughly combine. Do not add too much vinegar mixture at first. Add little by little until desired taste. Serve immediately, or refrigerate for up to 12 hours or overnight, and serve cold.
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Cucumber Salad with Dill Dressing over Green Lettuce
Cucumber Salad with Dill Dressing over Green Lettuce
INGREDIENTS
• 2-4 slicing cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
• 1/2 cup reduced-fat sour cream
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 tablespoons chopped fresh dill, plus more for garnish (optional)
• Coarse salt and ground pepper
• 1 head green Boston, Butter or Bibb lettuce
DIRECTONS
In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine. Add dressing to cucumbers, and toss to coat, but do not overdress. Garnish with more dill, if desired. Serve over green lettuce, or refrigerate, covered, up to 4 hours.
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