Earthy beets, sweet corn and a bright garlicky dressing come together in this colorful, crunchy salad that tastes as good as it looks. It is quick to assemble, naturally vegan and perfect as a light lunch or a fresh side for grilled dishes.
Ingredients
- 1 beet, boiled
- 1 red onion
- 1 can corn, drained
- Small bunch of fresh herbs
- 1-2 garlic cloves
- Salt, to taste
- 2 tbsp vegetable oil
Instructions
- Dice the boiled beet, slice the onion into half-rings, and chop the herbs finely.
- Combine everything and dress with oil.
For more fresh, simple ideas, try this Carrot and Cucumber Sesame Salad or a hearty Tuna and White Bean Dinner Salad next.
Tips
- Let the salad rest for 10 minutes before serving so the beet juices and dressing can mingle.
- Use a sharp knife for the onion half-rings to keep them crisp and mild.
- For extra freshness, finish with a squeeze of lemon and a handful of chopped dill or parsley. The USDA offers helpful guidance on storing fresh produce safely.
Nutrition: per 100 g: 83.4 kcal, protein 8.95 g, fat 3.34 g, carbs 4.3 g