I have to (shamefully) admit that before this salad, I’ve never eaten beets before. And, despite the fact that they’ve been abundant at our CSA every week this summer, I’ve avoided them. Finally, last week I decided that I needed to face my fear of beets…so I turned to my friends on Twitter and asked for beet recipes. The response was overwhelming! But even more than that, I couldn’t believe how great all of the recipes sounded. Full of new inspiration, I threw together this salad based on several different recipes and what I had on hand in my pantry. I couldn’t believe how full of flavor it was and what I’ve been missing by avoiding beets…I certainly won’t be avoiding them anymore!
- 8 beets, both golden and red varieties
- 2 Tbsp olive oil
- 1 Tbsp garlic powder
- 2 ears sweet corn
- 1 (14 ounce) can artichoke hearts
- Fresh basil, roughly chopped
- 2 ounces goat cheese
Preheat the oven to 400 degrees and line a small baking sheet with foil. Peel the beets and chop them into small chunks. Place on the baking sheet and drizzle with olive oil and garlic powder. Bake 30-40 minutes or until tender.
Meanwhile, bring a medium pot of salted water to a boil. Cook the ears of corn just until tender, 3-4 minutes. Remove from the water and let cool before cutting the corn off the cob. Quarter the artichoke hearts.
Toss together the beets, corn, and artichokes. Sprinkle with the basil and goat cheese.