Beet and Cucumber Salad
With its mustard vinaigrette and a shower of tarragon and dill, this is a most refreshing salad. Dress the beets and cucumber separately to keep the ruby juices from staining the cucumber slices. You can cook the beets a day in advance. Poke them with the point of a paring knife to check if they’re tender, then let them cool a bit before rubbing off the outer skins. To make a more substantial salad, add a hard cooked egg and some soft goat cheese.
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