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.
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