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Roasted Corn, Beet, And Avocado Salad

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Roasted Corn, Beet, and Avocado Salad
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Roasted Corn, Beet, And Avocado Salad

2 ears of sweet corn 
2 medium to large beets, peeled and quartered 
2 green onion stalks, chopped, rinsed, and pat dry with a paper towel
2-3 Hass Avocados, chopped in large cubes
4 tbsp Apple cider vinegar 
6 tbsp Grapeseed oil
2 tbsp cilantro, finely chopped 
1 key lime, juiced (or half a Persian lime) 
Salt & Pepper to taste 
 
Preheat oven to 425. Wrap the corn in parchment paper and place on a baking sheet. Wrap quartered beets in parchment too. Place on the baking sheet next to the corn. Roast for 20-30 minutes or until corn is cooked but still crunchy and beets are fork tender. Allow to cool. Cut the corn off the cob and place in a large bowl. Chop beets into bite size pieces. Add beets, avocado, and green onion to the bowl of corn. Toss with lime juice. In a small bowl whisk together oil, vinegar, cilantro, salt, and pepper. Pour over mixture and toss to coat. Cover and chill in the fridge for 2 hours. Enjoy!

This plate was made by: A Thoughtful Bite

Indian River County

Ashley Kennedy

Posted: 2017-03-29 10:28:18

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