Beet White Corn and Water Chestnut Salad

I always have a can of beets ready in my pantry and love them with vinaigrette.  But fresh beets have canned beat!  If you have the time, roast fresh beets and enjoy an even deeper flavor.
4 beets
1 cup frozen white corn kernels, thawed
1 can sliced water chestnuts, drained
2 Tbsp seasoned rice vinegar
2 Tbsp extra virgin olive oil
Fresh ground pepper
1 Tbsp sliced chives
1 Tbsp fresh parsley, minced

Heat oven to 375F. Wrap beets and a dash of oil in a large piece of aluminum foil. Place foil on a baking jelly roll pan and bake for an hour. Remove beets from oven, carefully unwrap beets (watching for steam!) and allow them to cool to room temperature. Slice beets in half, then slice beets.

Meanwhile, toss corn and water chestnuts together with vinegar, oil and pepper. Fold in the beets, chives and parsley.

Serves 4.