Recipes Included On This Page Harvest Beet, Onion and Baby Corn Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Harvest Beet, Onion and Baby Corn Salad Recipe By : Gail Hall Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 1/4 cup balsamic vinegar 1/2 cup olive oil 1 tablespoon chopped fresh rosemary 3 cups purple beets -- (blanched, skins removed and cut into eighths or 1-inch chunks)* 3 cups golden beets -- (blanched, skins removed and cut in half or quarters) 1 cup white onions -- cut into 1-inch chunks 1 tablespoon olive oil -- (1 to 2) 1 cup baby corn -- **, outer husks removed and cut into 1/2" coins [leave inner husks and silk intact] Sea salt and freshly ground pepper -- to taste Preheat oven to 400 F. In a mixing bowl mix honey, balsamic vinegar, olive oil and rosemary. Add beets and onions. Stir and spread on a baking sheet covered with parchment paper. Roast for 15 minutes. Toss baby corn with 1 to 2 tablespoons olive oil and add to baking sheet. Continue roasting all vegetables for 10 minutes. Transfer roasted vegetables and their juices to a serving bowl. Season with salt and pepper and if more dressing is required, add a mix of 2 tablespoons honey, 1 tablespoon balsamic honey and 2 tablespoons oil to the salad. Cool and serve. * Blanching is one of the easiest ways to remove the skins from beets. Place beets in boiling water for 1 minute and then plunge immediately into icy cold water. I always have plastic/surgical gloves on hand for work that can be messy and stain the skin. I have to admit that the purple beets I bought at the Downtown Farmer's Market from Kuhlmann's Market Garden where so fresh, they oozed lots purple dye (brought back memories of tied died t-shirts…). The golden beets don't stain and develop a gorgeous 'peachy-like' colour when they are roasted. ** The baby corn is from Greens Eggs and Ham, a family farm in Leduc. This corn was a huge hit as the inner skin and silk is left on, unlike fully grown corn that requires the husk and silk to be removed before eating. This baby corn is so tender, it can be eaten raw!! I chose to roast it for the salad as this cooking treatment caramelized the sugars and resulted in the corn tasting even sweeter! Yields 12 half-cup servings. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 10g Fat (61.7% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates. Back to Gail Hall Recipe Index

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