Roasted Beets And Corn Salad Recipe

Preheat and prepare beets

Preheat the oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch of stem to reduce bleeding, then scrub beets well to remove dirt.

Rub the beets with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Wrap each beet tightly in aluminum foil (or place uncovered in a baking dish with a lid for less steam) and arrange on a rimmed baking sheet.

Roast in the preheated oven for 45–60 minutes, depending on size, until a knife or skewer slides through easily. Remove from oven and let cool until you can handle them.

Unwrap, rub the skins off with a paper towel or peel with a paring knife. Cut beets into 1/2-inch cubes or wedges and set aside to cool to room temperature.

While beets roast, prepare corn. Preheat a grill pan or skillet over medium-high heat (or use an outdoor grill). Brush the corn with 1 tbs butter or olive oil and sprinkle with 1/2 tsp kosher salt.

Grill corn, turning occasionally, until kernels are some golden-brown and slightly charred in spots, 8–10 minutes. If using stove-top, reduce heat to medium and rotate frequently to avoid burning.

When cool enough to handle, cut the kernels off the cobs with a sharp knife and transfer kernels to a bowl to cool.

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs apple cider vinegar, 1 tsp honey (or maple syrup), 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk or shake vigorously until the dressing emulsifies into a smooth, slightly thickened vinaigrette. Taste and adjust seasoning—add a little more vinegar for tang, honey for sweetness, or salt as needed.

In a large mixing bowl, combine the roasted beet cubes, grilled corn kernels, 4 cups baby arugula or mixed greens, thinly sliced shallot, and chopped parsley.

Pour about two-thirds of the dressing over the salad and gently toss to coat. Add crumbled goat cheese (3/4 cup) and toasted nuts (1/2 cup) and fold gently to combine. Add more dressing, 1 tbs at a time, until the salad is lightly and evenly dressed.

Adjust seasoning with additional salt and pepper if needed. If desired, squeeze half a lemon over the salad for extra brightness.

Transfer to a serving platter or individual plates and garnish with a few extra crumbles of cheese and a sprinkle of chopped parsley. Serve immediately at room temperature.