Beetroot And Corn Salad Recipe

Prepare beetroot

If using raw beetroot, scrub and trim. Wrap individually in foil and roast at 200°C (400°F) for 45–60 minutes until tender, or simmer whole in salted water 30–40 minutes. Allow to cool, peel and cut into 1/2-inch dice (about 3 medium beets yield the listed quantity). If using pre-cooked beets, dice to the same size.

Cook corn

If using fresh corn on the cob, bring a pot of salted water to a boil and cook ears 3–4 minutes, then cool and cut kernels off the cob. Alternatively, char kernels in a hot skillet (no oil) 3–5 minutes for smoky flavor. Measure 2 cups for the salad and reserve 1 cup for Chutney 2.

Slice onion and herbs

Thinly slice the small red onion into half-moons. Coarsely chop cilantro and mint. Crumble the feta if using.

In a large bowl combine diced beetroot, 2 cups corn kernels, sliced red onion, chopped cilantro, chopped mint, and baby spinach (or mixed leaves). Season with 1 tsp salt and 1/2 tsp black pepper. Toss gently to combine.

In a small bowl whisk together 1/2 cup plain yogurt, 2 tablespoons lime juice, 1 teaspoon ground roasted cumin, 1 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use. This acts as a cool chutney-like dressing.

Heat 1 tablespoon oil in a small skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not burn). Add 1 cup corn kernels and cook 2–3 minutes until they start to soften and color.

Stir in 1/2 cup finely diced roasted beetroot, 1 tablespoon brown sugar, 1 tablespoon vinegar and 1/4 teaspoon chili flakes. Cook 2–3 minutes until corn releases some juices and sugar dissolves. Season with 1/4 teaspoon salt. Remove from heat and let cool; the mixture will thicken slightly and become a sweet-spicy chutney. Taste and adjust sweetness, acidity or heat.

Make simple vinaigrette: whisk together 2 tablespoons olive oil and 1 tablespoon lemon juice. Adjust salt if needed.

Divide the salad among 4 plates (servings). Drizzle a little vinaigrette over each portion and toss lightly so leaves are coated but beets remain distinct.

Spoon the tangy cumin-yogurt dressing (Chutney 1) over one side of the salad and place a spoonful of the sweet-spicy corn-beet chutney (Chutney 2) on the other side, or serve both in small bowls alongside for guests to combine as they like.

Scatter crumbled feta (if using), toasted pumpkin seeds and microgreens or extra herbs over the top. Finish with an extra grind of black pepper and serve immediately.