Spring is right around the corner. If you’re as lucky as I am to live in Southern California, its already full blown summer. (Seriously, it was 80 degrees in San Diego yesterday – doesn’t suck). For me, this is portent that its BBQ time. I love being outdoors, and when grilling, like to try and turn out the whole meal from the grill. This easy salad is a great way to use beets, feature some gorgeous grilled corn, and make a great complement to whatever protein you’re grilling off.
Roasted Beet & Corn Salad
8 small to medium beets
5 ears of corn
1/2 red onion, diced
Salt & Pepper to taste
Have grill set to medium heat, or if using charcoal, the coals should appear white, but still red inside. Remove tops from beets – reserve if you’d like. Brush beets with olive oil, and make fold into a tin foil packet. Place on grill and cover. Allow to sit for about 15 minutes, then turn over. Allow to roast another 10 – 15 minutes. While beets are roasting, grill off corn. Remove from heat – beets should be fork tender. Using a kitchen towel to protect your hands from the heat, peel off the skin. If they’re cooked correctly, the skin will slide right off – if it doesn’t, toss them back on the grill, they need a little more time. Once peeled, cut beets into bite size pieces, and place in large salad bowl. Cut corn from the cobb, and add to bowl. Toss in onion, add a quick turn of olive oil, and salt and pepper to taste. Give it couple of stirs, and serve!
This pairs perfectly with a grilled rib-eye, the smoky sweet salad really makes the flavor of the beef pop!