Appetizers / Soups / Salads

Roasted Beet and Corn Salad takes 20 minutes to prepare.

Roasted Beet and Corn Salad takes 60 minutes to cook.

Roasted Beet and Corn Salad makes 16 servings.

The ingredients for Roasted Beet and Corn Salad are:

1 large (or more smaller) beets (about 1 lb)
2 large ears of corn (~8") (or 1 large pkg. of frozen corn)
1 can garbanzo beans
1/4 c. balsamic vinegar
1/4 c. olive oil
1 Tbs honey or other sweetener, to taste
chopped or slivered mint leaves, to taste
oregano leaves, to taste
salt, pepper, to taste
feta cheese (plain, or mint/oregano seasoned)
chopped scallions, to taste (about 4 stalks)

Here is how you make Roasted Beet and Corn Salad:

Cut the tops off the beet(s), rub with olive oil, and place cut side down on a baking sheet. Roast at 350F for 3-50 minutes, depending on size of beets, until soft when poked with a fork. Let cool, then dice.Strip kernels from ears of corn (or open bag of frozen corn), spread evenly on oiled 13" baking sheet. Roast at 400F for 5 minutes, turn stir the corn, then continue roasting for 5 minutes longer (or more, if you want it more brown).Open the can of garbanzo beans, rinse and drain.Mix all the ingredients together and refrigerate for at least an hour before serving.Serving Size: Makes about 16 servings, 1/2 cup eachNumber of Servings: 16Recipe submitted by SparkPeople user SHRLZI.

The nutritional information for Roasted Beet and Corn Salad is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 136.0

• Total Fat: 5.7 g
• Cholesterol: 4.2 mg
• Sodium: 145.5 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 3.3 g
• Protein: 4.5 g

The dietary needs meet for Roasted Beet and Corn Salad is Vegetarian