Recipe: Colorful Beet Salad

Guess what? It’s beet season again! That makes for a happy Tamm. Beets have lots of fiber and vitamin C and many other nutrients. There’s really no excuse not to eat them. I present you a recipe I have made a few times in the past month or two; it will become a winter staple as the produce selection gets thinner and thinner at the bazaar.


You can vary ingredients as you like; this is the first time I’ve made it with corn, and you could also add potato, pickles, cheese cubes, or chopped hard-boiled egg for some more heft.

Colorful Beet Salad


  • 1-2 tbsp olive oil
  • a few green onions, chopped small
  • juice of 1/2 a lemon
  • to taste: salt and pepper
  • 1 can of sweet corn kernels
  • 1-3 carrots
  • 2-4 beets


  • Wash beets and carrots and put in a big pot full of water. Bring to a boil and cook for 30-60′, until vegetables are firm-soft. (The carrots will probably cook faster than the beets; take each piece out as it is ready.)
  • Meanwhile, combine olive oil, green onions, salt & pepper, and corn in a large bowl and let sit.
  • When the beets and carrots are done, let them cool and then peel with the help of a knife — skin should slip off pretty easily.
  • Grate carrots and beets into bowl with corn and dressing. Toss and let sit in the refrigerator for a little while so the flavors can blend.


So many good vitamins and minerals in this salad.


7 thoughts on “Recipe: Colorful Beet Salad

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