Roasted Beet and Corn Salad

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 136.0
  • Total Fat: 5.7 g
  • Cholesterol: 4.2 mg
  • Sodium: 145.5 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.5 g

View full nutritional breakdown of Roasted Beet and Corn Salad calories by ingredient
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Great for a pot luck or picnic! The honey and mint add an interesting "spark".
About 16 servings, 1/2 cup each
Great for a pot luck or picnic! The honey and mint add an interesting "spark".
About 16 servings, 1/2 cup each

Number of Servings: 16


    1 large (or more smaller) beets (about 1 lb)
    2 large ears of corn (~8") (or 1 large pkg. of frozen corn)
    1 can garbanzo beans
    1/4 c. balsamic vinegar
    1/4 c. olive oil
    1 Tbs honey or other sweetener, to taste
    chopped or slivered mint leaves, to taste
    oregano leaves, to taste
    salt, pepper, to taste
    feta cheese (plain, or mint/oregano seasoned)
    chopped scallions, to taste (about 4 stalks)


Cut the tops off the beet(s), rub with olive oil, and place cut side down on a baking sheet. Roast at 350F for 3-50 minutes, depending on size of beets, until soft when poked with a fork. Let cool, then dice.

Strip kernels from ears of corn (or open bag of frozen corn), spread evenly on oiled 13" baking sheet. Roast at 400F for 5 minutes, turn stir the corn, then continue roasting for 5 minutes longer (or more, if you want it more brown).

Open the can of garbanzo beans, rinse and drain.

Mix all the ingredients together and refrigerate for at least an hour before serving.

Serving Size: Makes about 16 servings, 1/2 cup each

Number of Servings: 16

Recipe submitted by SparkPeople user SHRLZI.

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Member Ratings For This Recipe

  • Incredible!
    YUM that is all I can say. We loved it! I used basel and it was delish! - 7/22/13

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  • Incredible!
    This recipe has it all! It is colorful, tasty, fresh & natural and easy to make. The presentation is stunning and a perfect "take to a buffet" dish.

    - 9/4/11

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