Summer Beet and Corn Salad

One great thing about summer is the abundance of fresh fruits and veggies that are available. Whether you get your produce from a farm stand, supermarket, or your own backyard, summer eating should be colorful and full of nutrition. Here's a simple summer recipe for beet and corn salad, which can be eaten on its own, or as a side dish. If you're heading to a barbecue, consider preparing a dish like this to impress your hosts and other dinner guests!

Simple Summer Beet and Corn Salad (serves 3-4)

Ingredients:

• 1 large beet, or 2-3 medium sized beets (greens removed)
• ½ cup sliced onion
• ¾ cup corn
• 1 tbsp. extra virgin olive oil
• squeeze of lemon juice
• salt and pepper, to taste

Directions:

• Boil water
• As you're waiting, remove outer layer from the beets using a vegetable peeler
• If the beets are large, cut in half
• Boil the beets for about 25 minutes (or until soft)
• Remove corn from the cob, or if you're not using fresh corn, measure ¾ cup of corn and steam in the microwave
• In a saucepan, heat the ½ cup sliced onion on low heat
• Drain the beets when they're finished cooking, and drain whatever excess water remains from the corn.  Remove the onion from the pan when it is lightly browned.
• Combine the beets, corn, and onion, and add olive oil, lemon juice, and salt and pepper. Mix well with a spoon.
• Refrigerate and enjoy when cooled

 

-Jess