Chris' Recipes

Bon Appetite!

Spinach with Roasted Beets & Sweet Corn Salad

Written By: Chris - Apr• 20•13

We eat a lot of beet salads at our house.  It hasn’t been that way for too many years but both Bill and I have grown crazy for the sweet earthiness of this vegetable!  They are particularly wonderful when roasted, which allows for easy removal of the skins once cooled and can then be sliced to eat alone, or topped with a splash of vinaigrette.  Although I doubt it’s possible to ever grow tired, I do try to change the salads up!  I usually add Feta or Goat cheese along with some sort of greens and/or candied nuts topped with my own versions of vinaigrette’s.  This one was made by using the beet juice from the roasting drippings along with ingredients that I had on hand.

The other night Bill suggested that I add some sweet corn that was hanging out in the fridge.  I usually prefer to grill corn on the cob, but although it is mid April in Minnesota and we were experiencing another crappy snowy and rainy day and I just wasn’t in the mood to fight the elements outdoors so I cooked them on the stove top!  Our son Andrew was joining us for dinner and he is usually a good sport about trying anything I prepare.  He enjoys most foods and is not fussy, but I have to admit when he saw the beets roasting he was a bit skeptical.  In the end, he too loved the salad and is now a fan of roasted beets!

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Ingredients:

Fresh spinach
2 Medium Beets, roasted
2 Medium Sweet Corn, roasted and cut off the cob
1/2 Cup Goat Cheese, soft
2/3 Cup Candied Nuts, crumbled (I like to use Kirkland Cashew Clusters)
Vinaigrette:
1/2 Cup Beet Juice (drippings from bottom of roasting dish)
2 Green Onions, chopped fine
1 Tablespoon White Balsamic Vinegar
1 Tablespoon Champagne Vinegar
1 Tablespoon Dark Agave
1 Tablespoon Hazelnut Agave, (or a combination of any Agave or Pure Maple Syrup)
1 Teaspoon Dijon Mustard
1 Teaspoon Honey Mustard
1/4 Cup Vegetable Oil
1/4 Cup Extra Virgin Olive Oil
Salt & Pepper

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I basically prepared the corn the same way as would on the grill, but after grilling the cobs within the husks for a while, I removed the skins and charred the cobs of corn directly.  Once cooled, cut the corn kernels from the cob.

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Combine the ingredients to prepare the vinaigrette.  Assemble the salads by layering the spinach on the bottom of your serving plate.  Top with peeled and cubed cooled roasted beets, chopped corn kernels, crumbled goat cheese and candied nuts.  Drizzle spoon fulls of vinaigrette to your liking.

We enjoyed this salad along side of a lemon peppered cod fillet with fresh dill, roasted potatoes and onions and a great value – terrific Cabernet Sauvignon out of Oakville from Kirkland!  (Check out Bill’s blog on this one!  It’s great!)

Enjoy!

Cheers!
~Chris

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