Adapted from Virginia Farm Bureau's Cultivate Magazine, July 2009
From Chef John Maxwell from Virginia Farm Bureau's Down Home Virginia television program. He is also the director of the Food Service Management Program at the Culinary Institute of Virginia in Norfolk.
Servings
Ingredients
- 2 ounces lime juice
- 2 tsps sugar to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup canola oil
- 1 lb beets
- 6 corn 6 small ears, husks and silk removed
- 1 green onion minced
- 1/4 cup cilantro fresh minced
- 4 ounces goar cheese crumbled, feta or chevre
- 1 bunch arugula
- lime slices for garnish
- green onion additional, for garnish
Directions
To make the dressing, whisk together lime juice, sugar, salt and pepper. Slowly whisk in the oils to emulsify. Cut tops off of the beets. Boil the beets in salted water until tender, approximately 15 minutes. Drain, cool, peel, dice and set aside. Boil ears of corn in salted water until tender, approximately 3 minutes. Drain and cool; then cut kernals from the cobs and set aside. In a stainless steel bowl, mix beets, corn, green onion, cilantro and goat cheese. Toss with dressing and adjust seasoning with salt and pepper. Let salad sit for 2 or 3 minutes. Arrange arugula on plates and top with a scoop of salad. Garnish with lime slices and green onion.
Serves 4
385 calories per serving
33g fat
7g protein
19g carbohydrates
3g dietary fiber
15mg cholesterol
90mg sodium
