Beet and Corn Salad
This summer beet and corn salad is my sister's recipe ~ it's a simple healthy salad that celebrates sweet summer corn, beets (and sisterhood!)
Servings: 8 servings
Ingredients
- 3 medium beets
- 2 ears corn
- 1/2 small red onion, minced
- 2 stalks celery, minced
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar, use more to taste
- salt and pepper
- 1 cup feta cheese crumbles
- chopped parsley
Instructions
- 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.
- Microwave the corn kernels for about a minute or two, or just leave them raw if you prefer. I think cooking them brings out the flavor.
- 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.
- Whisk together the olive oil and vinegar and taste to adjust the proportions. Toss the salad with enough dressing to moisten it,you may not need it all. Season with salt and pepper and chill until ready to serve.
- Add the feta cheese and parsley just before serving.
- The salad will keep, refrigerated, for up to a week.
Notes
If you prefer to roast your beets, wrap them loosely in foil and roast in a 375F oven for about an hour and a half, or until tender.
Nutrition
Calories: 164 kcal · Carbohydrates: 13 g · Protein: 5 g · Fat: 11 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 17 mg · Sodium: 272 mg · Potassium: 320 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 187 IU · Vitamin C: 5 mg · Calcium: 110 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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