Summer Beet and Corn Salad
Jessica's probably going to hate this....
And I was right. She likes beets as much as like putting in eye drops. Nevertheless, I thought this recipe was fantastic. I have no aversion to beets and enjoyed the rich, rooty flavors of the beets with the feta, red onion, and balsamic vinegar.
I pulled the beets from my garden this morning, cleaned them, and boiled them for about 45 minutes. Just the cleaning, snipping, and leaf cleansing took me quite a while. Yes, leaf cleansing. I saved the leaves so Serena could make her favorite Kale Mango smoothie. Beet leaves are a close substitute for Kale leaves. Probably more earthy, though.
Each bite of this salad was more tasty than the last. I had no problem finishing Bridget's. Ethan said he enjoyed it and Serena was on the fence. Can't win them all.
Ingredients
- 1 bunch of beets I had 3 medium sized beets
- 2 ears of corn kernels removed
- 1 cup of fresh peas if you have them…I didn’t
- 1 small red onion minced
- 2 stalks celery minced
- 1 cup feta cheese crumbles
- olive oil
- balsamic vinegar
- salt and pepper
Directions
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Trim the tops off the beets and put them in a pot of water just to cover. Boil for 30-45 minutes until they're just tender. Check by sticking a sharp knife into the center of one. Cool them while you prep the other vegetables.
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Microwave the corn kernels (and peas if you are using them) for about a minute or two, or just leave them raw if you prefer. Put the corn, celery and onion into a serving bowl. When the beets are cool enough to handle, trim off both ends and gently peel off the skin. Chop the beets into chunks and add to the bowl.
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The salad will keep, refrigerated, for up to a week.