See Also: Cooking Club · Salads
Dubliner Beet and Cucumber Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. A version of a very tasty salad enjoyed in Dublin many years ago...very open ended recipe but the beets, cucumber and Dubliner cheese are important!
2 beets, cooked and diced
English cucumber, thinly sliced
Dubliner cheese, finely diced
1/2 head iceberg lettuce
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
1/2 - 1 teaspoon chopped fresh tarragon
pinches of sea salt and freshly grated pepper, as desired
Wash, peel and quarter the raw beets and place in a glass or ceramic batter bowl. Cover with a glass or ceramic lid or plate, or layer with the beet greens if available. Cook in microwave for 5 minutes, adding another 1 - 2 minutes if needed to pierce easily with a fork. Set aside to cool. When ready to serve, dice the beets and thinly slice the cucumber and place in salad bowl. Dice up some cheese and add it along with the torn lettuce leaves. In a glass meassuring cup whisk the oil, vinegar, tarragon, salt and peppeer. Toss into the salad and serve!
Recipe created 2016-03-14.
