Beet Salad with Sweet Corn & Parsley
Colorful, flavorful, and delicious.
Prep time: 5 minutes (not including beet cooking time!)
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