Corn, Beet, and Carrot Salad
Salads • European
Description
You can also simply boil the beets whole and then cut them into strips, although this will take more time and be less healthy. Soy sauce can be replaced with sea salt.
Ingredients
- Beetroot 1 piece
- Carrot 1 piece
- Corn Salad to taste
- Sweet Corn Sticks 1 glass
- Dill to taste
- Olive Oil 1 tablespoon
- Ground Black Pepper to taste
- Meyer Lemon Juice 1 tablespoon
- Soy Sauce 1 tablespoon
Step-by-Step Guide
Step 1
Pour water over the corn kernels and cook until tender (for 10 to 30 minutes, depending on the variety and ripeness).
Step 2
Cut the carrot and beetroot into strips 5 mm thick.
Step 3
Place the beetroot in a steamer and cook for 15 minutes until tender, meanwhile finely chop the lettuce and dill.
Step 4
As soon as the beetroot and corn are ready, let them cool down, then mix all the ingredients (carrot, corn, beetroot, lettuce, dill) together and dress with olive oil, soy sauce, and pepper to taste, then stir. After that, add lemon juice and let it sit for about five minutes. Serve at the table.
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