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Grilled Beets with Dilled Cucumbers

Grilled Beets with Dilled Cucumbers

Everyday Food, July/August 2003 http://www.marthastewart.com/314000/grilled-beets-with-dilled-cucumbers
2.875
Rated
57.5100(8)8
  • Prep Time 20 minutes
  • Total Time 1 hour 5 minutes
  • Yield Serves 4

Ingredients

    • 2 pounds beets, trimmed
    • 1/2 cup ice
    • 1 tablespoon canola oil
    • 1 tablespoon plus 2 teaspoons white-wine vinegar
    • Salt and pepper
    • 1/2 English cucumber, halved and thinly sliced
    • 2 tablespoons sour cream
    • 1 tablespoon chopped fresh dill

Directions

  1. Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
  2. Rub off skins with paper towel. Cut beets into wedges. Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.
  3. In another bowl, toss cucumber slices with sour cream, dill, and remaining 2 teaspoons vinegar; season with salt and pepper.
  4. Place beets on platter; top with cucumbers.

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