Food & Cooking Recipes Salad Recipes Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 27, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 Tossed with bacon, yogurt, and curry powder, this combination of cucumbers, beets, and cranberry beans is a real treat. Ingredients 4 garlic cloves 4 sprigs mint, plus 2 tablespoons thinly sliced leaves ½ white onion 3 half-inch thick slices ginger 1 tablespoon whole peppercorns 3 slices bacon, cut into ½-inch pieces ½ pound fresh cranberry beans, shelled 4 cups homemade or low-sodium canned chicken stock, or water 2 beets, peeled and cut into ½-inch dice 4 teaspoons coarse salt, plus more for seasoning 5 large kirby cucumbers ¼ cup plain yogurt 1 tablespoon extra-virgin olive oil 1 teaspoon curry powder Directions Place garlic, mint sprigs, onion, ginger, and peppercorns on an 8-inch square of cheesecloth. Gather into a bundle, and secure with kitchen twine. Set aside. Prepare an ice bath; set aside. Heat a large saucepan over medium heat; add bacon. Cook until it is crisp, stirring frequently, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; let drain. Pour off excess fat from pan, and discard. In same saucepan, combine beans, cheesecloth bundle, and chicken stock; bring to a boil. Reduce to a simmer, and cook 5 minutes. Add beets; continue cooking until beans and beets are tender, about 15 minutes. Add 2 teaspoons salt, and remove and discard cheesecloth bundle. Transfer mixture, with the liquid, to a large bowl set over the ice bath to chill. When ready to serve, drain bean mixture in a colander. Peel cucumbers, slice in half lengthwise, and remove seeds using a spoon or melon baller. Cut 2 cucumbers into 1/4-inch dice. Reserve remaining cucumber halves. Transfer bean mixture to a large bowl; add yogurt, olive oil, diced cucumbers, remaining 2 tablespoons sliced mint, reserved bacon, curry powder, and remaining 2 teaspoons salt. Stir gently to combine. To serve, spoon bean-mixture into reserved cucumber halves. Cook's Notes The bean mixture can be made up to one day in advance; carve the cucumber boats and proceed with step four just before serving. Rate it Print