1 hour ago
Thursday, April 15, 2010
This trifecta is PERFECTA.
All you need are 3 sheet pans and this will be your favorite salad.
I found the recipe while browsing thru Once Upon a Tart. It has become a permanent dish in my repertoire.
I tweaked the dressing a bit, and you can season it to your liking.
This would be great with any grilled foods. It's fresh and light and definitely a crowd pleaser.
Roasted Corn, Beet & Potato Salad: (adapted from Once Upon a Tart):
bunch of yellow beets, stems & greens discarded
small Yukon Gold potatoes cut into 1/2" cubes
1 bag of defrosted frozen corn (16oz.)
1/3 cup of snipped fresh chives
juice of a lemon
kosher salt & pepper
white balsamic vinegar
Don't stress about the measurements (or lack thereof!), it's ok to have more or less of one of the vegetables.
Preheat oven to 450F.
You are going to be roasting each vegetable on a separate baking sheet.
I roasted all 3 sheets at the same time.
Cut your potatoes into 1/2" cubes and toss with olive oil, kosher salt and 1/3 of the lemon juice. Roast for about 25 minutes, shaking the pan once or twice.
Remove potatoes with a thin metal spatula and transfer to a bowl.
Take the beets, and quarter or half them, depending on the size.
Toss with olive oil, kosher salt & pepper and lay flesh side down (so they caramelize) and roast for approx. 25 minutes (turn them once, so the other flesh side gets brown too).
When the beets are cool enough to handle, peel off their skins and cut into cubes the same size as the potatoes. Add to the bowl.
The corn is easy. Especially if using frozen corn, instead of fresh (no fresh corn in NJ until end of summer).
Lay the corn out on another sheet pan and again, drizzle olive oil, salt and pepper.
Roast 25 minutes, shaking the pan a few times, so the corn is evenly charred.
Add the corn to the bowl w/ the beets and potatoes.
I was lucky and all 3 pans were ready at the same time!
Add the rest of the lemon juice to the salad and toss.
I added about 3 shakes of white balsamic vinegar and drizzled with olive oil.
Sprinkle with the fresh chives.
It's important to taste for seasoning, since everyone likes more of less of something.
This salad is really best served warm, a few minutes after dressing, but room temp is fine too!
LOVED this salad.