Not only is it a pretty mix, but the more colorful the vegetables, the better it is for you

Delightful combination of vegetables:

Ingredients:
1 beet, peeled and diced
1 baby bok choy
1/4 of large sweet onion, diced
l ear of corn
l small portabello mushroom
salt and pepper

Firstly, if you don't want red hands, I suggest either gloves or paper towels between you and the beet, and I cut it on a separate board so it doesn't stain my butcher block.

Use a potato peeler to peel the outside of the beet.  I leave the greens on while doing this to help you hold onto it. Then cut off the greens (they are edible I do believe, but didn't use them in this recipe). 



Peel and dice the Beet



Place 1 can of vegetable broth in a sauce pan over medium heat.  

Add the diced beets to the broth and cook until they are soft and to your liking.    

Use a slotted spoon and remove the beets to a medium size bowl.

Next, dice up the bok choy.  Here I tend to separate the greens from the whitish stem as they cook in a different amount of time.  Heat up a fry pan over medium heat, add olive oil to the hot pan.  Stir fry the vegetables separately for best results adding salt and pepper to each batch.  You can tell when each is perfectly done this way.

Sauteing the onions. When soft and caramelizing, remove to the medium size bowl with the beets.  By the way, I learned the other day, that when you want to caramelize and get all those nice browned bits off the bottom of the pan, you should not use not-stick pans as they "don't stick", shown my old way here.

Cut corn off the cob by standing it on end and cutting off with a sharp knife.

Saute the corn kernels.

Saute the mushrooms.

Not shown, but saute the bok choy white stem part for a few seconds, add the greens, a few more minutes.

Mix the vegetables together.  Not only is it a pretty mix, but the more colorful the vegetables, the better it is for you.

Mixed up and ready to serve or add to other dishes.