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

Introduction

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

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 16

Ingredients

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)

Directions

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.