Roasted Corn, Beet, And Avocado Salad

Submit a plate and share with the community your local favorites. Submit a plate or read our food reviews.

Make a Plate Food Reviews

Breakfast Lunch Snack Dinner Dessert Drinks
Beef Lamb Chicken Pork Seafood Sandwiches Pasta Pizza Soup Salad Veggies All Types

Roasted Corn, Beet, And Avocado Salad 2 ears of sweet corn  2 medium to large beets, peeled and quartered  2 green onion stalks, chopped, rinsed, and pat dry with a paper towel 2-3 Hass Avocados, chopped in large cubes 4 tbsp Apple cider vinegar  6 tbsp Grapeseed oil 2 tbsp cilantro, finely chopped  1 key lime, juiced (or half a Persian lime)  Salt & Pepper to taste    Preheat oven to 425. Wrap the corn in parchment paper and place on a baking sheet. Wrap quartered beets in parchment too. Place on the baking sheet next to the corn. Roast for 20-30 minutes or until corn is cooked but still crunchy and beets are fork tender. Allow to cool. Cut the corn off the cob and place in a large bowl. Chop beets into bite size pieces. Add beets, avocado, and green onion to the bowl of corn. Toss with lime juice. In a small bowl whisk together oil, vinegar, cilantro, salt, and pepper. Pour over mixture and toss to coat. Cover and chill in the fridge for 2 hours. Enjoy! This plate was made by: A Thoughtful Bite Indian River County Ashley Kennedy Posted: 2017-03-29 10:28:18 Make a Plate Inquire About This Plate Name Email Phone Comments