Beet and Corn Salad
The day before going on vacation, I picked up my veggies from my farm share. There were so many of them but I decided that I had to use as many as I could for dinner that night and this is how I came up with this recipe. I felt like I was on a cooking show that gives you a few ingredients and you have to make something delicious with it. I used 2 small pablano peppers. When you are making this, check the spicyness of the pepper; if it is very fresh, you may want to only use one, but if you get it from the grocery store, they are usually much more mild and 2 will work wonderfully. I served this with a lentil cake drizzled with curry aioli.
INGREDIENTS
15 roasted baby beets (or 3 large beets)
2 ears of grilled corn
1 pablano peppers
Bunch of cilantro (Optional)
DRESSING
3 tbsp oil
2 tbsp vinegar
2 shallots
1/2 tsp salt
1 tsp sugar
pepper
2 ears of grilled corn
1 pablano peppers
Bunch of cilantro (Optional)
DRESSING
3 tbsp oil
2 tbsp vinegar
2 shallots
1/2 tsp salt
1 tsp sugar
pepper
