Roasted Beet and Corn Salad

Roasted Beet and Corn Salad

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Course: Appetizer, Salads
Keyword: Beets, Corn, Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People


  • Baking sheet tray
  • Knife
  • Cutting Board
  • Bowl

Adjust Servings


  • 2 medium beets Peeled and cut into bite size pieces
  • 2 ears corn cleaned
  • 1/4 cup goat cheese
  • 3 cups leafy greens of choice
  • 1/4 cup red onions sliced
  • 3-4 Tbsp balsamic
  • 1/4 cup olive oil
  • 1-2 Tbsp cherry compote or a cherry jam
  • salt to taste
  • pepper to taste
  • 1/4 cup rotisserie chicken optional


  • Preheat your oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper and lay out your cut up beets. Roast in the preheated oven for about 30 minutes, or until they are fork-tender.
  • While the beets are roasting, bring a pot of water to a boil and boil your corn on the cob for 10 minutes. You can either cook them under a broiler to get a nice color or cook them on the grill for a few minutes. Once cooked, peel the corn off the cob.
  • In a small bowl, whisk together the balsamic vinegar, olive oil, cherry compote, salt, and black pepper to make the dressing.
  • In a large bowl, mix together the mixed greens, roasted beets, grilled corn, crumbled goat cheese, sliced red onion, and dressing.
  • Serve as a side dish or for a yummy lunch!

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