Beets can’t be beat

Although Dwight Schrute from NBC’s The Office is a pretty socially awkward guy, he’s got one thing right for sure: Beets are awesome. These heart shaped bulb-like roots have a distinct and earthy taste that pairs wonderfully with other vegetables.

This recipe for a crisp corn and beet salad makes for a sweet dish that’s rich in color and perfect for holiday dining. Plus, these dark red delicious roots are full of antioxidants, packed with vitamins and high in fiber. Serve it up hot or cold as a side dish, or on top of your favorite poultry as a unique slaw.

Ingredients
3–4 large raw beets
1 can yellow corn, drained
4 tbsp olive oil
2 tsp parsley
2 shallots, minced
1 clove garlic, minced
3 tbsp balsamic vinegar
Salt and pepper, to taste

Skin beets and chop them into cubes. In a covered pot over medium-low heat, steam beets with three cups of water for 15 to 20 minutes or until beets become fork tender.

While beets cook, in a separate small frying pan, coat drained corn with olive oil and sauté for six to ten minutes until corn turns slightly golden. Drain beets and remove corn from heat. Set both aside in a large bowl.

Mince shallots and garlic and add them to the bowl with parsley, balsamic vinegar, salt and pepper. Stir contents together, adding more salt, pepper or balsamic vinegar to taste.

When you select beets from the produce section, be sure to pick ones with the roundest bulbs that are firm to the touch. These are the richest and most flavorful.

This recipe can also be made with canned pickled julienne beets for a stronger sweetness. You can also experiment by replacing balsamic vinegar with red wine vinegar for a less tart recipe. For a creamy twist on this salad, throw in 1/3 cup of crumbled feta cheese.