roasted beet and corn salad

roasted beet and corn salad

prep time: 10 minutes
cook time: 30 minutes
ready in: 40 minutes

makes: 6 servings, 1 cup each


  • 1 lb fresh beets
  • 2 cups frozen corn, thawed or canned corn, drained
  • 1 Tablespoon olive oil, divided
  • 2 cups fresh baby spinach
  • 2 Tablespoons Italian flat leaf parsley, chopped
  • 2 Tablespoons lemon juice
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon minced shallot
  • Ground black pepper, to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 400°F.
  2. Wash, trim and peel beets, then slice into wedges. Place beets and corn on separate baking sheets. Coat each evenly with oil.
  3. Roast corn for 20 minutes and beets for 30 minutes or until tender. Allow to cool to room temperature for 20-30 minutes.
  4. Combine in a medium/large bowl with spinach, parsley, lemon juice, vinegar and shallot. Season with pepper to taste. Serve room temperature or chilled.

per serving: 90 calories, 3g total fat, 0g saturated fat, 0mg cholesterol, 135mg sodium, 13g carbohydrates, 2g dietary fiber, 4g sugars, 2g protein