My sister’s summer beet and corn salad




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My sister’s summer beet and corn salad ~ a healthy simple salad that celebrates sweet summer corn and beets!

Since our cross country move last year, my sister and I are now separated by a continent. We try to stay in touch with a weekly phone appointment, but the 3 hour time difference confuses things. Sometimes one of us will miss it.  Or forget.  When we do connect, one of our phones might have an echo.  Or a delay.  Sometimes I can only hear every third word.  Occasionally it just cuts out all together.  But we’ll keep at it.  Every once in a while the reception is crystal clear, both families are out of the house, and the conversation flows just like we were sitting in the living room together, glasses of wine in hand, talking out our most intimate issues, and cracking each other up, as only sisters can.

This is her summer salad.  I have never made it before because I’ve never needed to.  I could always count on her bringing it by when we’d have dinner around the pool on a warm night, or it would be waiting for me when our families would get together for a barbecue at her house.  I’ve been meaning to make it all summer.



The garnet colored beets are one of the most beautiful and healthy foods on the planet.
Toss the salad with some olive oil and balsamic vinegar to taste.  Add lots of sea salt and freshly ground pepper.  Chill the salad for at least an hour or two, if you can hold off that long.  I sprinkle the feta on top when I’m ready to serve.  The cheese will stay white that way.  Delicious!!!

My sister’s summer beet and corn salad
Rate this recipe
15 ratings

Category: salad, side dish, vegetarian main course

Cuisine: American

Yield: serves 8

My sister’s summer beet and corn salad

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

Instructions

  1. 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.
  2. 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.
  3. The salad will keep, refrigerated, for up to a week.

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18 Comments

    Leave a Reply

  • Reply
    Todd
    February 26, 2018 at 2:22 am

    Blessed beets and corn, that was wonderful, thank you. I char-grilled the corn and baked the beetroot, no peas alas. I also added pomegranate and a few slices of avocado for added tart sweetness and texture. Awesome.

  • Reply
    Paul
    July 24, 2016 at 11:47 am

    Add 2 dill pickles (I like ’em zesty) cut into small cubes. It adds a subtle but distinct flavor that compliments the corn and beets.

    • Reply
      Sue
      July 24, 2016 at 1:23 pm

      Yum :)

  • Reply
    Joanna
    July 18, 2015 at 3:14 pm

    Yum! Tried a version of this based on what I had on hand… no onion, peas, or celery… but I added cucumber and julienned carrots. Delicious!

    • Reply
      Sue
      July 18, 2015 at 5:10 pm

      I adore this salad – you’ve just reminded me to get my sister to make it for me again! Love your changes!

  • Reply
    Laura
    August 22, 2011 at 3:21 pm

    Wow, great looking salad. I love beets so much and I love to try new recipes all the time so thanks. Xx

  • Reply
    annie
    August 21, 2011 at 10:14 pm

    Sue,

    This is so pretty! I can only imagine how good it was…the photos are gorgeous!

    annie

  • Reply
    Jane and Lance Hattatt
    August 21, 2011 at 11:10 am

    Hello Sue:
    We absolutely adore cooked beetroot and both beetroot and corn are plentiful in our local market at the moment. So, this receipt is very, very tempting.

    It is an absolute jewel box of a salad,pretty enough to just look at never mind eat!!

  • Reply
    Sue/the view from great island
    August 21, 2011 at 10:52 am

    Ocean Breezes and Hostess—I’m so jealous you are growing your own beets. Even the pick-your-own farm that I’ve been going to doesn’t have them.

  • Reply
    Sue/the view from great island
    August 21, 2011 at 10:51 am

    Thanks, Mary. What I really need to do is stop whining and get on a plane and visit my sister!

  • Reply
    Sue/the view from great island
    August 21, 2011 at 10:50 am

    Susan—You could also buy some golden beets and throw them in, that would be really gorgeous. I recently upgraded to a Nikon D3100, and I like it a lot. Slrs get better clarity in general than point and shoots. I appreciate the compliment, I’ve always thought your photos were stunning!

  • Reply
    Sue/the view from great island
    August 21, 2011 at 10:39 am

    Maris and Gerlinde—thanks, I do highly recommend making it, it’s almost addictive with all those high sugar content veggies!

  • Reply
    hostess of the humble bungalow
    August 20, 2011 at 4:29 pm

    I love the look of that salad and I can imagine how fabulous it would be accompanied by salmon on the BBQ!
    My beets are ready to harvest and the local corn is in so I’m tempted to make this one.
    Thank you!

  • Reply
    Ocean Breezes and Country Sneezes
    August 20, 2011 at 3:33 pm

    What a gorgeous looking salad! I’ve grown beets for the 1st time this year and I’ll be making this salad before the end of the season! Sorry your sister is so far away, hopefully you have some good friends to share this delicious salad with!

  • Reply
    Mary
    August 20, 2011 at 3:17 pm

    What wonderful color this salad must have. It really sounds delicious. It is good you are able to maintain the same type of relationship with your sister that you had when she was close by.That can sometimes be hard. I hope you have a great weekend. Blessings…Mary

  • Reply
    Gerlinde in Dallas
    August 20, 2011 at 2:24 pm

    I have never thought to add corn to a beet salad, yet I imagine that combination being delicious.. will give this a try!

  • Reply
    From Beyond My Kitchen Window
    August 20, 2011 at 2:20 pm

    The farm that I frequent in Salem, NH. has the most gorgeous beets, actually all the vegetables are amazing. When I go this week I can buy almost every ingredient for this recipe with the farm fresh veggies. I can’t wait to make it. Beautiful photos!! What kind of camera do you use? Every photo is always so clear?

  • Reply
    Maris (In Good Taste)
    August 20, 2011 at 1:07 pm

    Vibrant, colorful and a great tribute to your sister!