Fresh Beet Salad

Today is Thursday, which means they deliver our CSA share right to our office - yay!  This is why I love Thursdays.  It doesn't hurt being the day before Friday either!  In our share, we found fresh beets, corn, spinach, green onions... did somebody say salad, please?!  Our goal was to create a delicious salad using only what we had on hand.  Please keep that in mind... what you have on hand... add, remove, or change ingredients as you please.  This recipe is just an idea.

Fresh Beet Salad


small bunch of small beets, with greens
extra virgin olive oil, I used 2 Tbsp.
fresh spinach leaves
fresh corn, I used two ears
green onions, I used the stalks from about 5 bulbs
Parmesan Reggiano shavings
Kosher salt and fresh cracked black pepper, to taste

Simple Balsamic Dressing:  3 to 1 parts extra virgin olive oil and balsamic vinegar.  Kosher salt and fresh cracked black pepper, to taste.  I used about 3 Tbsp. extra virgin olive oil and 1 Tbsp. Balsamic vinegar.

Preheat oven to 425 degrees

Cut greens from beets, trim ends off, and wash well

Toss with a drizzle of extra virgin olive oil, sprinkle with kosher salt and pepper

Wrap your beets up in foil and roast until soft, about 20 -25 minutes, cut into bite-size pieces

Wash and tear your spinach and beet greens

Cut the fresh corn off the cob

Chop the green onion stalks

Toss together your greens, corn, and onions

Top with beets

Drizzle with Balsamic Dressing and top with parmesan shavings