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Recipe: Beet And Corn Salad
Similar Categories: Beet, Corn, Salad
Serving Size : 8
DRESSING:
2 fluid ounces fresh lime juice
2 teaspoons granulated sugar
salt and pepper -- to taste
4 fluid ounces extra virgin olive oil
4 fluid ounces corn oil
1 pound beets -- small, red, gold or candy stripe
salt -- to taste
6 ears of corn -- silk removed
1 green onion -- minced
1/4 cup fresh cilantro leaves
4 ounces goat cheese -- crumbled
black pepper -- to taste
1 bunch arugula
To make the dressing, whisk together the lime juice, sugar, salt and pepper.
Slowly whisk in the oils to emulsify.
Boil the beets in salted water until tender, approximately 15 minutes.
Drain, cool, peel, dice and reserve.
Boil the ears of corn in salted water until tender, approximately 3 minutes.
Drain, cool, cut the kernels from the cobs and reserve.
In a stainless steel bowl, mix together the beets, corn, green onion,
cilantro and goat cheese. Toss with the dressing and adjust the seasoning
with salt and pepper. Garnish with the arugula and serve.
Per Serving (excluding unknown items): 385 Calories; 33g Fat (74.2% calories
from fat); 7g Protein; 19g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol;
90mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 6 Fat; 0 Other Carbohydrates.
DRESSING:
2 fluid ounces fresh lime juice
2 teaspoons granulated sugar
salt and pepper -- to taste
4 fluid ounces extra virgin olive oil
4 fluid ounces corn oil
1 pound beets -- small, red, gold or candy stripe
salt -- to taste
6 ears of corn -- silk removed
1 green onion -- minced
1/4 cup fresh cilantro leaves
4 ounces goat cheese -- crumbled
black pepper -- to taste
1 bunch arugula
To make the dressing, whisk together the lime juice, sugar, salt and pepper.
Slowly whisk in the oils to emulsify.
Boil the beets in salted water until tender, approximately 15 minutes.
Drain, cool, peel, dice and reserve.
Boil the ears of corn in salted water until tender, approximately 3 minutes.
Drain, cool, cut the kernels from the cobs and reserve.
In a stainless steel bowl, mix together the beets, corn, green onion,
cilantro and goat cheese. Toss with the dressing and adjust the seasoning
with salt and pepper. Garnish with the arugula and serve.
Per Serving (excluding unknown items): 385 Calories; 33g Fat (74.2% calories
from fat); 7g Protein; 19g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol;
90mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 6 Fat; 0 Other Carbohydrates.
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