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Beet (and corn) salad

Posted by on Feb 2, 2009 in Blog Posts |

This is a great fall/winter veggie dish. Beets are also locally grown until late in the season (golden beets are great too).

*kid tip-eating beets turns your tongue bright pink. M likes to eat some and look at everyone’s tongues. My pediatrician also tells me her kids like to eat enough to make their pee turn pink. Don’t freak out as BMs can turn a scary color too…
Easy Pleasy beet (and corn) salad
Prep time
Total time
Sweet and tangy, and turns your tongue pink! total time 40 minutes (about 10 minutes prep)
Serves: 4-8
  • 3-4 medium or smallish beets (make as little or as much as you need)
  • white balsamic vinegar
  • EVOO or vegetable oil
  • can of corn, drained (optional)
  • salt, pepper to taste
  1. Cut the greens off fresh beets, wash the outside of the beets and boil in water (cover, not just steaming in a few inches) for about 25-40 minutes until you can pierce it with a sharp knife and get to the center with little resistance.
  2. Then put in cold water and let cool a bit. Peel and slice the beets randomly. Can do thicker slices, or on an angle. CAUTION this stains everything, your hands included. Consider wearing gloves or not prepping this before a big presentation at work...
  3. May add a can of drained corn. I love this as it reminds me of pretty much every salad I ate in Germany, where I was born. M doesn't like the corn, but likes the beets.
  4. Add about 4 Tbspns white balsamic or other white vinegar and about 2 Tbspns of vegatable or EVOO and toss. (Adjust oil and vinegar ratio to taste.) May add salt and pepper, but I like it plain. This keeps great in the fridge for a few days and is served best cold (I find warm beets a little unappealing but that's just me.)
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