First off, a confession. I committed murder for this week’s recipes. Beet murder.
My least favorite thing about beets is that they are messy to prep. But fun, if one takes the right attitude! 😉
Quick and easy this week while we were at the lake — and attempting to use up the misc share vegs and some lovely dill. I ended up doing a simple lettuce salad with beets, goat cheese and dill, just some of that fab EVOO and balsamic to dress, carrots (threw into a tinfoil packet on the grill while brats cooked and more dill+butter to finish) and cucumber sour cream salad. This one was the highlight–super easy, fresh and healthy.
Creamy Dill Cucumber Salad
1 cup sour cream
3 tablespoons cider vinegar
1 teaspoon sugar
1/4 cup minced fresh dill
Salt and black pepper
3 medium cucumbers (about 1 1/2 pounds)
Halve each cucumber lengthwise, peel and scoop out seeds. Slice into 1/4-inch rounds. Whisk the sour cream, vinegar, sugar, dill and salt and pepper to taste in a medium bowl. Add the cucumbers; toss to coat. Serve chilled. Note: cucumbers have a ton of water in them. Meaning if you don’t like watery salads, you’ll want to sweat the cucumbers first by tossing in salt and letting them sit for an hour or so. Rinse, then toss with sauce. I didn’t find this step necessary since we were eating right away. This salad also called for shaved red onion. No thanks, said the boys.
PS I don’t know about you, but I am itching as my tomatoes start to ripen now….this is the best month of the year!