This is a great winter Salad that showcases Beetroot in a rich combination of flavorsome elements. The beets can be cooked in a campfire before being added.
Bloody Mary Salad
Perfect as a side at your next barbecue, this Bloody Mary Salad features cucumber, tomato, and onion, but the real star is the dressing which features Ubon’s Bloody Mary mixture.
If you can’t get the Ubon’s mix then you can try with alternate brands or even your own homemade version. It can also be made with any tomato-based vegetable juice.
These instructions say to let the salad sit for at least 2 hours, at this point, it has started to soften but still firm. If you like it softer and the flavors blended even more don’t be scared to leave it overnight.
4 cups Ubon's Bloody Mary Mix
1 cup red wine vinegar
1/2 cup sugar
1 large purple onion
4 large cucumbers
4 large tomatoes
Combine the bloody mary mix, red wine vinegar, and sugar. Stir until the sugar dissolves then chill until needed.
Peel the purple onion then thinly slice to get onion rings. Slice the cucumber into thin even slices. Half the tomatoes, then thinly slice.
In a large bowl combine the onion, tomatoes and cucumber, then top with the dressing.
Chill for at least 2 hours stirring occasionally to make sure all the mixture is exposed to the dressing. Unlike most salads, this one you want to get slightly soft.