Food & Cooking Recipes Salad Recipes Grilled Beets with Dilled Cucumbers 3.0 (49) 1 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 5 mins Servings: 4 A classic cucumber salad gets new life from the flavor of grilled beets. Ingredients 2 pounds beets, trimmed ½ cup ice 1 tablespoon canola oil 1 tablespoon plus 2 teaspoons white-wine vinegar Salt and pepper ½ English cucumber, halved and thinly sliced 2 tablespoons sour cream 1 tablespoon chopped fresh dill Directions 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. Rub off skins with paper towel. Cut beets into wedges. Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper. In another bowl, toss cucumber slices with sour cream, dill, and remaining 2 teaspoons vinegar; season with salt and pepper. Place beets on platter; top with cucumbers. Rate it Print