The thing that makes this salad so special, besides the delicious interplay of flavors, is the textures. The beets are almost buttery smooth, the cheese is crumbly and the cucumbers set everything off by providing a pleasing crunch.
4 SERVINGS
1 |
pound beets, tops trimmed (about 4) |
1½ |
pounds cucumbers, unpeeled (about 2) |
3 |
tablespoons olive oil |
1 |
tablespoon sherry vinegar |
2 |
teaspoons minced mixed fresh herbs (preferably chives and tarragon) |
1 |
teaspoon minced garlic |
½ |
teaspoon salt |
¼ |
pound feta, crumbled |
Place the beets in a large saucepan with plenty of water to cover. Bring to a boil and cook at a fast simmer until the beets can be pierced easily with a sharp knife, about 45 minutes. Drain, rinse under cold running water and shake off any excess moisture.
Cut away the ends of the cucumbers and slice them a little less than ¼ inch thick.
In a large bowl, whisk together the oil, vinegar, herbs, garlic and salt, mixing well. Add the cucumbers and stir to coat well. Remove the cucumbers with a slotted spoon, draining any excess dressing back into the bowl, and arrange on a platter in a broad layer.
Using your fingers, slip the skins off the beets. Slice the beets ¼ inch thick, add them to the leftover dressing and stir to coat well. Remove the beets with a slotted spoon and arrange them in an oblong mound on top of the cucumbers, centering the mound so the cucumbers show around the edge.
Sprinkle the feta over the top and serve.