The executive chef of Yardbird Southern Table & Bar shares a popular side dish from the menu

By People Staff
August 17, 2018 08:00 AM
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Credit: Victor Protasio

The executive chef of Yardbird Southern Table & Bar shares a popular side dish from the menu

Patrick Rebholz’s Ranch Cucumber & Tomato Salad

1 small red beet, peeled and roughly chopped
¼ cup plus 3 Tbsp. red wine vinegar
2½ Tbsp. granulated sugar
1½ Tbsp. kosher salt
5 medium shallots, thinly sliced
4 English cucumbers, sliced into half-moons
12 oz. cherry tomatoes, halved
1 small red onion, thinly sliced
¼ cup extra-virgin olive oil
2 Tbsp. ranch dressing mix (from 1 [1-oz.] envelope)
1 tsp. black pepper

1. Place beet, 1¾ cups water, vinegar, sugar and salt in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until beet is tender when pierced with a fork, about 25 minutes.

2. Transfer beet with cooking liquid to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid to prevent splatters. Process until smooth, about 20 seconds. Strain and discard solids; allow strained beet mixture to cool slightly.

3. Place shallots in a bowl; pour cooled beet mixture over. Cover, and let stand at room temperature at least 2 hours, or cover and refrigerate up to 1 week.

4. Toss together cucumbers, tomatoes, red onion, olive oil, ranch dressing mix and pepper in a large bowl until coated. Top with pickled shallots, and serve.

Serves: 8
Active time: 30 minutes
Total time: 3 hours (includes pickling time)