Beet And Cucumber Salad

• 1 lb beet
• 1 lb pickling cucumber, peeled and cut into 1/4 inch slices
• 1 cup yellow tomatoes, cut in half
• 1/4 cup red onion, cut into very thin half moon slices
• 1/2 cup seasoned rice vinegar
• 2 tablespoons fresh cilantro, chopped
• salt & freshly ground black pepper

1. Prepare an ice water bath.
2. Trim beet stems to 2 inches, but leave roots intact; wash beets well.
3. In a large saute pan, cover beets with salted water and cook, over medium high heat, until they can easily be pierced with a fork, or about 30 minutes.
4. Drain and submerge in ice cold water bath.
5. The skins and root ends should be easily removed; discard the beet tops with the stems.
6. Cut peeled beets in half and then in 1/2 inch half moon slices.
7. Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper.
8. Cover and refrigerate until serving.

beet, pickling cucumber, yellow tomatoes, red onion, rice vinegar, fresh cilantro, salt

Taken from www.food.com/recipe/beet-and-cucumber-salad-387264 (may not work)