Summer Crunch Salad with Sweet Corn and Roasted Golden Beets

Summer Salads are far from boring.

With just a few fresh and preferably local ingredients you can put together a salad that is worthy of being called a meal. Utilizing mostly fresh ingredients that are easily found at your weekly farmers market this salad will provide you with lots of good plant based nutrients and crunch.

Summer Crunch Salad

When choosing ingredients it is very important for me to look for fresh, preferably local, and organic vegetables.  We are so fortunate to have a great selection of organic farms in our area and many farmers markets that run on various days of the week. So no need to purchase vegetables and place them in the refrigerator.  Pick them up in the morning and use them in our meals for that specific day.  If anything is left then of course we put them in the refrigerator but they generally don't last long.

On our way back from teaching we actually took a gander at what was at one of our favourite local organic farmer's market.  When ever I walk into the place the wheels in my brain start to spin with ideas.  Having been away for a few days of family fun in the wilderness I came home to beautiful lettuce and kale from my garden just begging to be picked, washed, and tossed. So I was very much looking forward to a nice crisp salad.

What you will need:
1 cob fresh corn, kernels removed
1 medium zucchini
Mixed Summer lettuce of your choice (Boston lettuce, red leaf lettuce and young kale)
6 cherry tomatoes
1/2 english cucumber
1/4 medium red onion, sliced or chopped
2 medium golden beets
2 large fresh sage leaves
1/2 tsp onion powder (optional)
extra virgin olive oil
balsamic vinegar
dijon mustard
sea salt to season

Balsamic Vinaigrette
4 tbsp extra virgin olive oil
8 tbsp balsamic vinegar
1 tsp dijon mustard
sea salt to taste

Place all ingredients into a small bowl and whisk together until smooth and creamy.

Season with sea salt to taste.

Set aside.

Roast the Beets 
Roasted caramelized beets will add sweetness to your salad and enhance flavour.

Chop your beets into 1 cm cubes for even cooking.

Place them evenly on a tray lined with parchment paper.

Season them with a drizzle of extra virgin olive oil, fresh finely chopped fresh sage, a sprinkle of onion powder (optional) and sea salt. Bake at 400•F until golden. (approximately 20 minutes)

Remove from oven and set aside to cool.

Golden Beets ready for baking!

Put your Salad Together

1. Remove corn kernels from cob using a knife and place into a large bowl.
2. Cut zucchini and cucumber into 1 cm cubes and place into bowl.
3. Cut cherry tomatoes into quarters and toss into bowl.
4. Toss in chopped red onion and give everything a little mix.
5. Tear and add in lettuce, kale, and other greens of your choice.
6. Pour in vinaigrette a little at a time and toss until everything is coated.  Pour in more if your like more dressing.
7. Top with freshly roasted golden beets.

Makes 2 meal size servings.