Quick salad with beets and corn: for meat, fish and porridge

And although it would seem that beetroot salad is made from the simplest products, it turns out to be quite versatile. You can combine a variety of ingredients to your liking, use any dressing and serve it for lunch, dinner, meat, fish and porridge.

Food blogger Yana Lazarenko with the nickname yanika.lazarenko shared a recipe for a light salad with beets, corn and mayonnaise on her Instagram page.

Ingredients:

• beets - 1 pc large
• large onion - 1 pc
• boiling water + sugar - 1 tbsp + apple cider vinegar - 2 tbsp or regular vinegar - 1 tbsp
• Canned corn - 350 g
• mayonnaise\vegetable oil (for dressing)
• salt, pepper

Method of preparation:

1. Boil the beets and grate them.

2. Onion cut into thin half rings and pour boiling water. Leave it for 3 minutes.

3. Then drain the onion, pour boiling water over it again, add sugar and vinegar. Leave for 15 minutes.

4. Squeeze the onions and add them to the beets.

5. Add corn, salt and pepper. Dress with vegetable oil or mayonnaise.