Roasted Beet Salad with Corn
Salads • European
Description
Roasted Beet Salad with Corn
Ingredients
- Corn Salad 5 oz
- Beetroot 1 piece
- Shelled pumpkin seeds 4 tablespoons
- Olive Oil 3 tablespoons
- Balsamic Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
The night before, roast the beetroot in the oven at 355°F, wrapped in foil. Roasting time is from 45 minutes to 1 hour depending on the size of the beetroot. In this case, you can overcook it a little — it won't spoil. It's better than undercooking. You can leave it in the cooling oven. Let it cool.
Step 2
In a salad bowl, mix the corn salad leaves with the beetroot, grated on a mandoline or sliced into thin wedges. The thinner the wedges, the better. Toss to combine.
Step 3
Make the dressing. In a clean glass jar (the size of an olive jar — Jamie Oliver's method), pour in 1 tablespoon of balsamic vinegar and 3 tablespoons of olive oil. Screw on the lid and shake well.
Step 4
Pour the dressing over the salad and sprinkle with pumpkin seeds on top. Serve.
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