Roasted Beet, Corn and Basil Salad
- 4 beets
- olive oil
- 4 ears corn
- 1 cup packed basil leaves
- 1 cup packed arugula leaves, torn
- juice of 1 lime
- 1–2 tablespoons white vinegar (optional)
- salt and pepper to taste
- Parmesan, for shaving
Preheat The oven to 425° F. Place the beets—scrubbed but with about an inch of their top greens and their tails still on—on a baking sheet, drizzle with a bit of olive oil, and cover with tinfoil. Roast for 45 minutes to an hour, or until tender when pierced with a fork.
Husk the corn and cut the kernels from the cob. Put the kernels in a large bowl with the basil and arugula. When the beets have cooled down enough that you can handle them, cut off the tops and tails and peel off the skin. Then cut the beets in half, and then into thin half moon slices the way you would an apple. Add the beets to the bowl with the corn and greens.
Squeeze the lime juice over the vegetables and drizzle the salad with olive oil. Toss well, and taste for acid and oil. If you think it needs more acid, add the white vinegar one tablespoon at a time, tasting after each addition. If you think it needs more oil, drizzle with a bit more olive oil. (How much you add of both are really a matter of personal taste.) Season with salt and pepper to taste, and serve while the beets are still warm, with shaved Parmesan over top.