Salad
1 bunch beets
3-4 ears corn
olive oil
lemon juice
vinegar, cider or rice
1 shallot
salt
pepper
cilantro or parsley
1. Boil or roast beets (peel if necessary) and chop into small pieces.
2. Boil corn and cut kernels from the cob. Allow corn and beets to cool.
3. Meanwhile, dice shallot and allow to sit in the vinegar and lemon juice, chop herb of choice.
4. When veggies are cool, mix with the shallot and add the chopped herb, olive oil, salt and pepper.