← All recipes

Harvest Beet, Onion and Baby Corn Salad

Make Harvest Beet, Onion and Baby Corn Salad at home with Honey, Balsamic Vinegar, Olive Oil, Fresh Rosemary, and Golden Beets And Cut In Half Or Quarters. Serves 12. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1/4 cup
• 1/2 cup
• 1 tbsp
• 3 cup
• 3 cup
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   Preheat oven to 400 F.

2. 2

   In a mixing bowl mix honey, balsamic vinegar, olive oil and rosemary.

3. 3

   Add beets and onions.

4. 4

   Stir and spread on a baking sheet covered with parchment paper.

5. 5

   Roast for 15 minutes.

6. 6

   Toss baby corn with 1 to 2 tablespoons olive oil and add to baking sheet.

7. 7

   Continue roasting all vegetables for 10 minutes.

8. 8

   Transfer roasted vegetables and their juices to a serving bowl.

9. 9

   Season with salt and pepper and if more dressing is required, add a mix of 2 tablespoons honey, 1 tablespoon balsamic honey and 2 tablespoons oil to the salad.

10. 10

    Cool and serve.

11. 11

    Blanching is one of the easiest ways to remove the skins from beets.

12. 12

    Place beets in boiling water for 1 minute and then plunge immediately into icy cold water.

13. 13

    I have to admit that the purple beets

14. 14

    'peachy-like' colour when they are roasted.

15. 15

    Yields 12 half-cup servings.

16. 16

    Radio program Edmonton AM and Gail Hall.

17. 17

    MC format by Hallie. Untried.

18. 18

    Contributed to the FareShare Gazette by Hallie; 1 September 2009. www.fareshare.net