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 (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.
The salad will keep, refrigerated, for up to a week.
https://theviewfromgreatisland.com/my-sisters-summer-beet-and-corn-salad/ August 20, 2011