Roasted Beet Spinach and Corn Salad

  • 80 mins
  • 10 ingredients

Ingredients

  • 1 lb fresh beets
  • 2 cups frozen corn, thawed
  • 1 tbs extra virgin olive oil, divided
  • 2 cups fresh baby spinach
  • 2 tbs fresh parsley, chopped
  • 2 tbs fresh parsley, chopped
  • 2 tbs fresh lemon juice
  • 2 tbs red wine vinegar
  • 1 tbs shallots, minced
  • kosher salt and black pepper to taste

 

  • Preheat oven to 400 degrees.
  • Wash, trim and peel the beets, then slice into wedges.
  • Place beets and corn on separate baking sheets and coat each evenly with olive oil.
  • Roast corn for 20 minutes and beets for 30 minutes or until tender.
  • Allow to cool to room temperature for 20 or 30 minutes.
  • Combine in a large bowl with spinach, parsley, lemon juice, vinegar and shallot.
  • Season with salt and pepper to taste.
  • Serve at room temperature or chilled.

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