Recipe information
Yield
6 Servings
Ingredients
6
medium beets, trimmed
1
large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds
1
/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
4
teaspoons honey
4
teaspoons apple cider vinegar
1
1/2 teaspoons Dijon mustard
1
/3 cup corn oil
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.
Step 2
Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. DO AHEAD Can be made 4 hours ahead; chill.
Step 3
Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.