Steph’s Picks: Roasted Beet and Corn Salad

Corn is here! This combines this week’s first harvest of corn and beets.  Delicious! ~ Stephanie

Ingredients 

3-4 beets (about 1-1.5 lbs)
2 cups corn kernels (about 2-3 ears of corn)
Olive oil
2 tablespoons Italian flat leaf parsley, chopped
Juice from one lemon
2 tablespoons red wine vinegar
1 shallot, minced
salt and pepper, to taste

Instructions

1.    Roast beets at 400 degrees F for 50-60 minutes. Take them out and let them cool for 20-30 minutes before peeling and dicing them.

2.    While beets are roasting or while they are cooling, roast the corn. Coat the corn with olive oil, spread on a cookie sheet or roasting pan, and roast at 400F for 15-20 minutes. When cool, use a paring knife to cut off the kernels.

3.    When beets and corn have cooled to room temperature, combine them in a medium/large bowl with the parsley, lemon juice, vinegar, and shallot.  Mix well.

4.    Season with salt and pepper to taste.  Serve room temperature or chilled.

Enjoy!

P.S. For  more instructions on how to cook beets, scroll down to view an earlier post titled "Instruction manual for beets".

 Recipe reprinted from  http://willblog4food.wordpress.com/2009/06/30/roasted-beet-and-corn-salad.