VEGAN

Corn, Beet, and Carrot Salad

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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.