Ingredients
2 pounds beets, trimmed
1/2 cup ice
1 tablespoon canola oil
1 tablespoon plus 2 teaspoons white-wine vinegar
Salt and pepper
1/2 English cucumber, halved and thinly sliced
2 tablespoons sour cream
1 tablespoon chopped fresh dill
Preparation
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.
