Beet & just-barely-pickled cucumber salad from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs by Julia Turshen

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Notes about this recipe

  • Eat Your Books

    Can substitute sour cream or yogurt for crème fraîche.

  • ksg518 on April 22, 2017

    This was just OK. I thought the cucumbers slightly overwhelmed the beets and I agree with hirsheys that the dressing could be thicker. If I do make it again, I'll use less of the cucumber juice in the dressing. I also think it would be better if it were thoroughly chilled.

  • hirsheys on March 05, 2017

    This one didn't work all that well for me, but that may partly be user error. I don't think my beets were as well cooked as they could have been. The dressing was also not as thick as I think it could have been. If I ever made this again, I might roast the beets (I think they are sweeter roasted...)

  • Lepa on January 24, 2017

    This was lovely- refreshing, tangy and light. I made it with golden beets so they didn't discolor the cucumbers. We ate this with salmon, which was a nice pairing.

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