Beet & Corn Salad
Posted April 7, 2011 by
Ready Time 0 min Servings:



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