Recipes

Roasted Beet Spinach and Corn Salad

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.

Servings

6

Prep

20 min

Cook

1 hr

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Skill Level

Easy