Roasted Beet, Potato & Corn Salad
Having a food blog, means I don't usually make the same thing twice, at least I don't write about it again.
In this case, I had to.
I made this "Trifecta" salad 4 years ago, and I forgot how good it was, so here it is again, for those of you who are new to this blog.
Try and use only yellow beets here, or you will have a red mess.
This is very simple to put together.
You will need 3 sheet pans. Make as many beets, potatoes and corn as you like.
Here's how: (recipe adapted from Once Upon a Tart)
On one tray, assemble quartered new or Yukon gold potatoes w/ olive oil and kosher salt.
On another tray, lay out a bag of defrosted frozen corn, also drizzled w/ oil and kosher salt (make sure the corn is no longer wet).
Tray #3 is for your quartered yellow beets. I used 3 large ones. You can peel the skin off easily after the beets are cooled.
Roast everything (all 3 trays) in a 425F oven for about 30-40 minutes. The corn will probably be done first, so keep an eye on it so it doesn't burn.
Mix all the roasted veggies together in a bowl and squeeze with the juice of a lemon.
Drizzle some good olive oil on top and sprinkle w/ sea salt and black pepper. Taste for seasonings.
Garnish with fresh chives or chopped cilantro.
Serve warm or room temp. Do not refrigerate.