CORN and BEET Salad – Bonita’s Kitchen

Welcome to Bonita’s Kitchen! Today we will be making CORN and BEET Salad. This salad is made with a few tasty garden veggies and so much more!!! See recipe below!!!

To view & download the full recipe, please view it here on our website:
https://www.bonitaskitchen.com
Our cookbooks link: https://www.bonitaskitchen.com/cookbook

Ingredients:
4 cups cooked corn 2 cups cooked beets or pickled beets
2 sticks celery, chopped 2 apples, peeled and chopped
3 tbsp mayo or miracle whip ½ tsp sea salt
½ tsp onion powder ½ tsp white or black pepper
2 tbsp white vinegar,” if using pickled beets leave it out”
½ tsp paprika for garnish 1 stick green onion, chopped
¼ tsp sugar

Method:
Cook in separate boilers corn and beets with water and a pinch of sea salt. Cook corn for 10 minutes. Then wash beets with skin on and add to hot water in boiler and cook until fork tender.
When beets are cooked peels skin off and cut in cubes.

If using pickled beets, remove from pickle and cut in cubes. “I will share a link to how to make pickled beet!”

When corn is cooked drain and add to bowl, then cut celery, green onions in small pieces. Then peel and cut apples in cubes, then add to bowl.

Top with all seasonings and vinegar if you are NOT using pickled beets.

Add mayo or miracle whip and toss together, then put into a nice serving bowl and top with paprika and more sliced green onion.
Serve with your COLD PLATES, that’s a traditional NL meal, I will share a link for you to see.
Bonita’s Tips:
Use fresh, frozen or canned corn for this recipe.
Use pickled beets for bigger and bolder flavours or freshly grown beets and cook. See method above!!
Serve with any side or with a traditional NL COLD PLATE!!

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Hi welcome to Vanity’s kitchen and thank you for joining us what I’m making today is a tasty corn and beet salad here in indoor fan Island Labrador we’re known for our cold plates and we usually have them on Sundays or sometimes for special occasions like weddings anniversaries and such today’s recipe is

Kind of a spin-off that we do have the cold plates available and I’ll share that link but this one the corn and beet salad it’s so tasty and it’ll go good with that cold plate or just as a side with a delicious pork chop or a barbecue

Now if this interests you and you’d like to know how to make it stick around and let’s get started Of course two of our main ingredients is beet you could use fresh freshly cooked what you can do is cook and peel them and just until fork tender just like that or you could use pickled beets and I got a recipe for that on Vanity’s kitchen so I’ll share that one with you

As well and of course you can’t leave out our corn so it’s just the corn taken off the cob you can roast it you can just cook it and and then let it come to room temperature because this is a cold salad and this is about three or you could use

Four cups or more it doesn’t matter so this is three cups I got here today Now we’re going to be using in here two sticks of celery cut into little small cubes like that so pretty much you’re just gonna cut your celery down the middle and again one more time on each piece of celery just to make them small cubes and then just dice it like this

It’s little cubes like that after you’ve got those celerys cut into cubes such then you’re going to toss it in with your either roasted corn or just your cooked corn and come to room temperatures all in there together then after over to our cooked beets we’re going to be pretty much even at

The same size as uh the celery just like the corn just little cubes and like you said you could use your cooked meat and let it come to room temperature or use the pickle beets now if you used cooked meat we’re going to add in about

Two tablespoonfuls to a third of a cup of of vinegar into this recipe or if you’re using your pickled beets you don’t need to use no vinegar so I’ll leave that there with the recipe and it’s about two cups of beets going to be your videos finish cutting these up

When you’ve got all of those beads cut up so this is our fresh ones and of course I got a lovely bunch of them over here with the leaves still on there that’s from our local farmer they’re only small there’s a baby ones but I you can get

Them just huge in the farmer’s market now if you don’t have access to beets uh Fresh Beats and you don’t have access to pickle beets you you can buy the I guess the canned beets in this grocery store or the bottled beets and I don’t know if they’re necessarily pickled you could

Check for that and if they if they’re not then you could use the vinegar so just toss that all in there together now we’re going to cut up two apples into cubes so of course what you need to do first you need to peel your apples and

You can take that skin off nice and thin if you’re doing this in advance you want to put a little drizzle of lemon juice or some lime juice over it to keep them from going brown but if you’re making the salad on the Fly and everything is

There ready to go just peel them and it doesn’t matter if there’s a little fuel is a peel on it that’ll only go into color just X and all it over X and O with x x and our tonics and I would just make x’s to make little cubes eggs

And I’ll say oh my gosh Raymond hey that’s just too funny just X and O it just have a game while you’re doing it so again same size as the beats and the corn the celery just do it in cubes this this is a delicious salad and you can

Eat it up to a week keep it in your fridge put it in a sealed container um or a clear wrap over the top of a fancy little bowl and that’s all you need to do there but just cut them like this until you get those two apples and apples of choice of

Course whatever’s in season I might have to pop this into a bigger bowl ring because I need to toss all of this stuff together and then after put it into a fancy Bowl so now that’s all you need to do there I’m gonna get a bigger bowl don’t put

This in too so we can toss it together so once you’ve got the apples cut up and all those other ingredients in there I’ll tell you what’s next toss all this into a bigger bowl because because there’s no way I’m going to be able to toss this together in this little bowl

I’ll get the rest of those corn now in a second so pretty much what you’re going to do is get yourself a couple of tossing spoons and just get everything tossed together then just look at the apples all nice and pink because they turn that color

When when you get that beet juice going through it now this is about two tablespoonfuls of vinegar a little bit more or you could use a third of a cup if you’re not using the pickle beets toss it on over so actually you got that vinegar put in

There I got about a stick or two of green onion I’m going to leave some for the top so you put some in the recipe three tablespoonfuls of mayo or Miracle Whip or you use the spread that you guys like using for year salads if you don’t like to use Mayo

And we got about a half a teaspoon full of sea salt or table salt half a teaspoon full of onion powder which is gone um aired on media now and we got about an eighth of a teaspoon full of sugar granulated sugar and that’s because of the vinegar I want it

To offset that I don’t want that too powerful and a half a teaspoon full or less of black pepper and then toss that together I’m just gonna toss all of this together so you can get all equally coated and everything is feeling the love thereof the Mayo and

The seasonings and of course just look at this color isn’t that just absolutely delicious and the crunch of the celery and the Apple got that little tinge of sweetness there oh my gosh I just can’t wait for you folks to make this now I’m gonna put this over into one of my fancy

Serving bowls and I’ll show you what to do next minute so now into another Bowl I didn’t mean to be making all this mess for you Raymond because B and the dishwasher as well as the cameraman you got your work cut out for you here today

Me making a salad that I could have took one bowl and I’m I’m using three air now so now after you’ve put it into the bowl like this spread out of course I’m going to add a little taste in a minute I’ll show you that I’m going to top it with that green

Onion that we left over the top and this is green onion that your brother gave us Raymond because oh yeah yeah even equate to Garden this last year fantastic yeah and I’m putting over here some paprika you could use a regular paprika or you could use a smoked

Paprika whichever one you got and then what you would do is just get some clear wrap put over it like this and put it in your fridge and keep it there up to a week eating on it but make it the day before you’re gonna serve it and all of

That goodness is going to go through now I’m going to show you what our cold plates look like with having this salad in it yum now I’m excited to show you how you can serve it one of these ways that you can serve this recipe and of course there’s

Many you could sit down and have a big old bowl of this corn and beet salad now we’re going to scoop up some put it in a plate and to show you what that looks like Coldplay dip or and they served a lot of different ways some serve it with fresh turkey or

Chicken some Savory um dressing on the side but you can serve it with mustard salad a beet salad some lettuce rolled up a ham or turkey and some coleslaw and then this big dollop of this this corn and wheat salad now out of that look I

Can’t wait for you to make it and have a little taste yum it comes my special time to have a little taste but as well I’m gonna share these links with you to our cold plates of course our salad here today we’re going to leave you the recipe down below

This video link and our pickled beets if you choose to use pickled beets instead of fresh ones so all of that’ll be provided for you oh my gosh Raymond foreign about the taste of that beets oh my gosh two thumbs up I can’t wait for you to make it

Still I’d like for you to make the color plates but if you don’t want to just make this salad and eat it all week long you will love it yeah longer thing like you said I believe uh a little earlier if you was having a barbecue pork chop or just a

Fried pork chop anything at all put this on the side roasted chicken if you want to get one of those rotisserie chickens and yeah shred off all the chicken add this on the side yum you won’t be disappointed maybe a tossed salad this recipe is a winner I’m gonna say

Winner winner chicken dinner but it’s good any seasonal recipe for any time of the year of course in season for all of those delicious vegetables in there or at a season and you wanted to use frozen corn bottled beets and so on yeah I can’t wait for you to make it and of

Course with a nice cup of hot tea I got a feeling I’m gonna be on my mom’s good side today because I’m gonna share with her a cold plate and of course that’s one of her favorite meals and today um for you guys I’m gonna show you this

Recipe as well as it’ll be available on our website www.bunitaskitchen.com and our Facebook page and we share all up and coming recipes there and as well old ones to date but I’d love to be able to share this salad with you today but I can’t wait

For you to make it and also do you get any questions they know yes if you’ve got any questions about this recipe or any of them you can email it to me at bunny the kitchen and email at vanitas kitchen gmail.com well I’m just so excited to get into this salad

We want to thank each and every one of you for stopping by here today and we’ve had many requests for this salad and I hope you’re you’re excited about it guys and you’re gonna get to make it soon please leave us a message there on this YouTube uh link here today

Well I know while it’s live or afterwards letting us know what you think of this recipe and if you’ve made it before and as well we’re not going to take any more of your time we know it’s Precious on behalf of myself Raymond and our team

And from our kitchen to yours you have a wonderful day and don’t forget to join us again I’m Bonita’s kitchen To yours we need his kitchen [Applause]