Beet Salad with Sweet Corn & Parsley

Colorful, flavorful, and delicious.

Prep time:  5 minutes (not including beet cooking time!)
Serves:  6-8

4 cups cooked beets, 1/2 inch chunks
1 bunch parsley, coarsely chopped
1 1/2 cups corn kernels (2 ears)
2 tablespoons fresh lemon juice
3 tablespoons olive oil
3 tablespoons shredded Parmesan cheese
1/4 cup walnut pieces
salt to tastepepper to taste

Mix beets, parsley, corn with the lemon juice and olive oil.  Distribute to serving plates, then sprinkle with Parmesan, nuts, salt & pepper.

Photo and Recipe by Tod Dimmick

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