OK, so this wasn't on the "official" menu plan for the week. But, I realized, while talking to my lovely friend Ann (Hi Ann!) on my drive home tonight, that I needed something vegetabley to have with our macaroni and cheese. This is the mac & cheese referenced on January 21 - it's been in the freezer since then.So, here's what we had:
Beet & Cucumber Salad
- 1 can sliced beets (really, canned is ok - not as good as fresh, but little is)
- 1/2 of an English cucumber
- sherry vinegar or another flavorful vinegar
- fresh dill, if you have it (I had it)
- salt and pepper to taste
Drain the beets and slice them into batons (sticks). Cut the cucumber into quarters the long way and then into slices. (see pic) Toss with chopped dill, a little vinegar and salt and pepper. Done.
Enjoy as a side dish with your rich, wonderful macaroni & cheese.
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1 comment:
Hi there:
I tried the beet and cuke salad with the following changes. Cut the cukes in sticks also and arranged beet and cuke sticks in alternating bundles on a bed of shredded romaine. Used raspberry vinegar. We loved it!
Love your blog site also.
Helen Wing (Your uncle Robins's wife)
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