This roasted beet and corn salad is a perfect lunchtime option or go-to appetizer for your next get together. I’ve always felt that roasted corn and beets have a similar flavor profile, and they play together nicely, offsetting the rich, tanginess of goat cheese and the orange/apple cider vinaigrette.
Feel free to substitute whatever fresh veggies you might have at home for the roasted corn, and definitely try adding some fresh stone fruits if you have any of those available. Go with a medium-strength extra virgin olive oil for the vinaigrette that will allow all of the flavors to reach a level of harmony and balance.
Roasted Beet Salad with Sweet Corn, Goat Cheese and Pistachios
Course: Lunch, Dinner, SaladsCuisine: Mediterranean4
servings20
minutes45
minutesSweet and earthy beet salad, with roasted corn, crunchy pistachios and tangy goat cheese.
Ingredients
- For The Salad
6small/medium red beets
2ears of corn
1/4cuptoasted pistachios
4ozgoat cheese
1cuporange segments or slices
- For The Vinaigrette
1/4 cupapple cider vinegar
1/4cuporange juice
1tbsporange zest
1tbsphoney
1 tspsalt
1/2tspblack pepper
1/2tspground ginger
1/2cupextra virgin olive oil
Directions
- To Cook Beets
- Preheat your oven to 350°F.
- Remove the beets from their greens. Place the beets inside a sheet of tin foil and season with olive oil and salt.
- Wrap the beets completely in tinfoil and place the package into the preheated oven.
- Roast the beets for 45 minutes before beginning to check them for doneness.
- You should be able to insert a knife cleanly into the roasted beets without resistance.
- Once the beets are roasted and tender allow them to cool for 20 minutes before peeling.
- To peel, rub the outside of the beet with a towel until the skin comes off.
- Dice the beets into thumb side pieces.
- Reserve the peeled, diced beets until needed.
- To Cook Corn
- Shuck the corn and season with olive oil and salt.
- Place the corn on a sheet tray and place it in the preheated oven.
- Roasted the corn until it is golden and fragrant.
- Allow the corn to cool.
- Once cool, using a knife, strip the corn kernels from the cob.
- Reserve the corn kernels until needed.
- To Make Dressing
- Combine the apple cider vinegar, orange juice, orange zest honey, salt, black pepper, ginger, sesame seeds, and olive oil together in a bowl.
- Mix well.
- Reserve the vinaigrette until needed.
- To Plate Salad
- In a large bowl combine the roasted beets, orange segments, and vinaigrette.
- Spoon half of the dressed, beat and orange mixture into a serving dish.
- Top the beet mixture with half of the roasted corn kernels.
- Spoon the remainder of the beet mixture on top of the corn kernel layer.
- Top the beets with the remainder of the corn kernels.
- Break the goat cheese into small pieces and sprinkle it over top of the plated salad.
- Finish the salad by sprinkling toasted pistachios over top and spoon any remaining vinaigrette over that.
- Enjoy!
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