Roasted Beet And Corn Salad
Wednesday, September 26, 2018 at 10:35AM
Mark Scarbrough in Salad, Vegetarian, autumn side dish, beets, corn, roasted, side dish, vegan, vegan side dish, vegetarian

Salad? Side dish? One or the other. We're not sure. We're sure it's tasty!

This recipe is featured in the 22 September 2018 episode of our podcast. Didn't catch it? Easy. Check out the media player at the top of the main recipe page on this site. (There's a drop-down menu of podcast episode titles at the center top.) Or go here for the iTunes link.

Meanwhile,

Roasted Beef And Corn Salad

3 large red beets, trimmed, peeled, and cut into 1/2 dice (tips in that podcast!)

1/3 cup olive oil

6 large ears of corn, husked, the silks removed, and the kernels cut off the cob

2 medium celery stalks, thinly sliced

1 medium yellow bell pepper, stemmed, cored, and diced

3 tablespoon sherry, red wine, or white wine vinegar

2 teaspoons dried oregano

Salt and ground black pepper to taste

1. Position the rack in the center of the oven and heat the oven to 375F.

2. Stir the diced beets and the olive oil in a large roasting pan. Set in the oven and roast, without stirring, for 35 minutes.

3. Sprinkle the corn over the beets. Do not stir. Continue roasting for 10 minutes.

4. Take the roasting pan out of the oven. Cool for 10 minutes.

5. Sprinkle the celery and bell pepper over the roasted vegetables. Also sprinkle the vinegar over everything. Stir well. Add the oregano as well as salt and pepper to taste. Stir again, then serve warm.

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