Simple Summer Beet Salad
I originally had a salad like this in Paris made by my Aunt Francoise. I can't remember exactly how she made it, so this is my interpretation of it! It's really healthy and refreshing and really, really easy.
Ingredients:
1 bag of frozen corn
4 medium-large beets
olive oil
champagne vinegar
2 Tablespoons fresh Basil, chopped
1 Tablespoon fresh Tarragon, chopped
Directions:
Place a pot on the stove with a couple inches of water and bring it to a boil. Peel and cut up your beets into small chunks. Place the beets in a metal colander of strainer and place them above the water, covered with a lid, to steam for about 6 minutes or until you can pierce them with a knife. Remove the beets from the heat and pour them into a bowl. Dump the frozen corn into the colander over the boiling water and cover for about 2-3 minutes, until thawed. Add the corn to the bowl with the beets and then put the bowl into the fridge to chill. Once the beets and corn are totally cool (and you’re ready to serve it) add in the chopped herbs, a good drizzle of olive oil and a splash of champagne vinegar. Add salt and pepper to taste.
This salad is great on it’s own but can also be used on top of lettuce (with a little more olive oil, vinegar, salt and pepper) with a sprinkle of feta or goat cheese. It’s really easy and doesn’t require too much time in the kitchen which is great when it’s hot out!
Printable PDF of the recipe:
