Beet and Corn Salad
User Reviews
4.2
Beet and Corn Salad
Description
The salad starts by boiling whole beets until tender, then cooling and peeling them before chopping into chunks. Corn kernels are microwaved briefly to enhance their sweetness, while red onion and celery add texture and a mild bite. A dressing made from olive oil and balsamic vinegar is whisked and adjusted to taste before tossing with the vegetables. Seasoned with salt and pepper, the salad is chilled to meld flavors. Just before serving, crumbled feta cheese and chopped parsley are added, contributing creamy and fresh herbal notes.
The flavor profile combines the earthiness and tenderness of beets with the crisp, sweet corn and fresh aromatics. The balsamic vinaigrette ties the elements together with acidity and richness. The feta adds a crumbly, savory contrast. This salad works well as a side dish or as part of a light lunch, especially in warmer weather.
As an alternative to boiling, the beets can be roasted for a deeper flavor by wrapping in foil and baking at 375°F until tender. The salad keeps well refrigerated for up to a week, making it convenient to prepare ahead.
Ingredients
- 3 medium beet
- 2 ears corn
- 1/2 red onion small, minced
- 2 talks celery minced
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar use more to taste
- salt
- black pepper
- 1 cup feta cheese crumbled
- parsley chopped
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
- Roasting beets wrapped in foil at 375°F for about 1.5 hours is an option to develop richer flavor.
- Chill the salad before serving to let flavors meld and achieve optimal taste.
- The salad can be stored, covered, in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 272mg | 11% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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