I found this little goodie of a salad on my MasterCook the other day, made it last night and it's so flavorful. We both just loved it - it's one of those you just have to keep nibbling on. I used the roasted corn I still have a little of left in the freezer, so frozen corn does work in it.
Beet and Corn Salad
Serving Size : 8
DRESSING:
2 fluid ounces fresh lime juice
2 teaspoons granulated sugar
salt and pepper -- to taste
4 fluid ounces extra virgin olive oil
4 fluid ounces corn oil
SALAD:
1 pound beets -- small, red, gold or candy stripe
salt -- to taste
6 ears of corn -- silk removed
1 green onion -- minced
1/4 cup fresh cilantro leaves
4 ounces goat cheese -- crumbled
black pepper -- to taste
1 bunch arugula
To make the dressing, whisk together the lime juice, sugar, salt and pepper. Slowly whisk in the oils to emulsify.
Boil the beets in salted water until tender, approximately 15 minutes. Drain, cool, peel, dice and reserve.
Boil the ears of corn in salted water until tender, approximately 3 minutes. Drain, cool, cut the kernels from the cobs and reserve.
In a stainless steel bowl, mix together the beets, corn, green onion, cilantro and goat cheese. Toss with the dressing and adjust the seasoning with salt and pepper. Garnish with the arugula and serve.
- - - - - - - - - - - - - - - - - - -
NOTES : John Broening, Executive Chef, Primitivo Wine Bar, Colorado Springs, CO
----
![[Image: BeetCornSalad.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/BeetCornSalad.jpg)
I'm just sorry I only made 1/2 the recipe this time. darn.
Beet and Corn Salad
Serving Size : 8
DRESSING:
2 fluid ounces fresh lime juice
2 teaspoons granulated sugar
salt and pepper -- to taste
4 fluid ounces extra virgin olive oil
4 fluid ounces corn oil
SALAD:
1 pound beets -- small, red, gold or candy stripe
salt -- to taste
6 ears of corn -- silk removed
1 green onion -- minced
1/4 cup fresh cilantro leaves
4 ounces goat cheese -- crumbled
black pepper -- to taste
1 bunch arugula
To make the dressing, whisk together the lime juice, sugar, salt and pepper. Slowly whisk in the oils to emulsify.
Boil the beets in salted water until tender, approximately 15 minutes. Drain, cool, peel, dice and reserve.
Boil the ears of corn in salted water until tender, approximately 3 minutes. Drain, cool, cut the kernels from the cobs and reserve.
In a stainless steel bowl, mix together the beets, corn, green onion, cilantro and goat cheese. Toss with the dressing and adjust the seasoning with salt and pepper. Garnish with the arugula and serve.
- - - - - - - - - - - - - - - - - - -
NOTES : John Broening, Executive Chef, Primitivo Wine Bar, Colorado Springs, CO
----
I'm just sorry I only made 1/2 the recipe this time. darn.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
