Salad with corn, beets and carrots
2 servings
30 minutes
Corn, beetroot, and carrot salad is a vibrant combination of flavors and textures rooted in European culinary traditions. The delicate sweetness of corn is complemented by the juiciness of carrots and the earthy depth of beets, creating a harmonious dish with a rich taste. Refreshing green lettuce leaves and aromatic dill add lightness to the dish, while soy sauce and lemon juice provide zest. Olive oil softens acidity and makes the salad more robust. This salad is perfect as a light appetizer or as an accompaniment to meat and fish dishes. It can be served chilled to allow the ingredients to reveal their flavor nuances. The dish is not only healthy but also aesthetically pleasing due to its colorful ingredients that make it a true centerpiece on the table.
1
Soak corn kernels in water and boil until soft (10 to 30 minutes depending on the variety and ripeness).
- Fresh corn kernels: 1 glass
2
Cut the carrot and beetroot into strips 5 mm thick.
- Carrot: 1 piece
- Beet: 1 piece
3
Place the beet in a steamer and cook for 15 minutes until soft, meanwhile finely chop the salad and dill.
- Beet: 1 piece
- Green salad: to taste
- Dill: to taste
4
Once the beetroot and corn are ready, let them cool, then mix all the ingredients (carrot, corn, beetroot, salad, dill) and dress with olive oil, soy sauce, and pepper to taste, then mix. After that, add lemon juice and let it sit for five minutes. Serve at the table.
- Carrot: 1 piece
- Fresh corn kernels: 1 glass
- Beet: 1 piece
- Green salad: to taste
- Dill: to taste
- Olive oil: 1 tablespoon
- Soy sauce: 1 tablespoon
- Ground black pepper: to taste
- Lemon juice: 1 tablespoon