Ingredients
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1 lb fresh beets
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2 cups frozen corn, thawed or canned corn, drained
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1 tbsp olive oil, divided
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2 cups fresh baby spinach
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2 tbsp Italian flat leaf parsley, chopped
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2 tbsp lemon juice
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2 tbsp red wine vinegar
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1 tbsp minced shallot
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Ground black pepper, to taste
Steps
1
Preheat oven to 400°F.
2
Wash, trim and peel beets, then slice into wedges. Place beets and corn on separate baking sheets. Coat each evenly with oil.
3
Roast corn for 20 minutes and beets for 30 minutes or until tender. Allow to cool to room temperature for 20–30 minutes.
4
Combine in a medium/large bowl with spinach, parsley, lemon juice, vinegar and shallot. Season with pepper to taste. Serve room temperature or chilled.