This salad is a summertime staple. Super easy to make and will keep you energized for the day!

Recipe Courtesy of The View from Great Island

Ingredients:

  • 3 medium beets
  • 2 ears corn
  • 1/2 small red onion, minced
  • 2 stalks celery, minced
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar, use more to taste
  • salt and pepper
  • 1 cup feta cheese crumbles
  • chopped parsley

Directions:

  1. 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.
  2. Microwave the corn kernels for about a minute or two, or just leave them raw if you prefer.
  3. 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.
  4. 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.
  5. Add the feta cheese and parsley just before serving.
  6. The salad will keep, refrigerated, for up to a week.