Home - Recipes - Roasted Beet and Corn Salad

Roasted Beet and Corn Salad

Add some color to your meals with this roasted beet and corn salad. The beets and corn roast for about 20 to 30 minutes to make them tender and flavorful before getting tossed with spinach leaves and some seasoning. It's a delicious starter suitable for vegans.

Serves 6
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
86 calories per serving


> 1 lb fresh beets
> 2 cups frozen corn, thawed or canned corn, drained
> 1 tbsp olive oil, divided
> 2 cups fresh baby spinach
> 2 tbsp Italian flat leaf parsley, chopped
> 2 tbsp lemon juice
> 2 tbsp red wine vinegar
> 1 tbsp minced shallot
> Ground black pepper, to taste


Preheat oven to 400°F.
Wash, trim and peel beets, then slice into wedges. Place beets and corn on separate baking sheets. Coat each evenly with oil.
Roast corn for 20 minutes and beets for 30 minutes or until tender. Allow to cool to room temperature for 20–30 minutes.
Combine in a medium/large bowl with spinach, parsley, lemon juice, vinegar and shallot. Season with pepper to taste. Serve room temperature or chilled.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you