Beet, Carrot and Onion Salad

Steam the beets (cut off tops only - do not peel or trim) until barely done (about 20 minutes).  Peel carrots and steam separately until barely done (about 10 minutes). Slice onions and parboil for one minute.  As soon as vegetables are done, plunge them into cold water to stop cooking.   All the vegetables should still be crunchy in the middle.  Dry on paper towels paying particular attention to the onions. Peel beets and slice thickly.  Cut carrots into chunks on the diagonal. Peel and slice cucumber.  Salt slices and let drain for two hours.  Chop well washed cilantro and combine with other dressing ingredients.  Mix beets, carrots, and onions in large bowl.  Pour dressing over and mix well.  Let marinate, covered, at room temperature for two hours (or until cucumbers are done).  Mix cucumbers into salad and refrigerate for several hours before serving.