Roasted Beet And Grilled Corn Salad Recipe

INGREDIENTS

For the roasted beets and corn

6 medium red beets
6 medium yellow beets
Olive oil
Dried basil
Salt and pepper
2 large corn on the cobb
Melted butter, unsalted
Fresh basil, chopped

For the lemon vinaigrette

Juice of 2 lemons
1/2 cup olive oil
1 teaspoon gave nectar
Pinch of salt and freshly ground black pepper

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Preheat barbecue on high.
3. Cut the tops and bottoms off the yellow beets and peel, repeat with the red beets.
4. Cut into chunks all the same size.
5. Arrange on a baking sheet (keeping the red away from the yellow).
6. Drizzle with olive oil and sprinkle with dried basil, salt and pepper, toss to coat.
7. Roast in on the center shelf of the oven for 35-40 minutes.
8. In a mixing bowl, add the lemon juice, agave nectar salt and pepper.
9. Whisk while drizzling in the olive oil. Set aside.
10. Peel the ears of corn and remove the husks.
11. Brush the corn with melted butter and grill, turning every few minutes until roasted.
12. Allow the corn to cool and cut the kernels from the cob.
13. When the beets are done, allow to cool.
14. To a large bowl, add the beets, corn and drizzle with the vinaigrette.
15. Garnish with the chopped basil.

Source : Culinary Ginger

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