Even though it’s the end of summer, I think it’s the perfect time to make fresh salads filled with your favorite produce. This Vegetable Salad is so colorful and flavorful from fresh roasted beets, corn, potatoes, tomatoes and lettuces topped with goat cheese and pecans. It makes a great main-course vegetarian salad because it is so hearty. This recipe is adapted from a recent recipe in Cooking Light for a Corn and Basil Salad. I added and deleted various ingredients, and this version turned out even better than it looks. My friend, Nancy, served it the other night along with beef tenderloin, and her friends raved about it. You can also add chicken or shrimp if you want to add extra protein. Also, feel free to prepare the beets, potatoes, corn and salad dressing ahead of time so all you have to do is assemble the ingredients.
Vegetable Salad with Beets and Goat Cheese
2 golden or red beets, peeled and halved
4 ounces small potatoes (Finnish potatoes or red)
1/4 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 cups Bibb or Boston lettuce
2 cups mixing greens
21/2 cups fresh corn, cooked (about 3 ears)
1 cup cherry or grape tomatoes, halved
1 cup chopped yellow tomatoes
2 ounces crumbled goat cheese
1/3 cup chopped pecans, toasted
1. Place beets on a lightly greased shallow roasting pan. Bake at 375F for 40 to 45 minutes or until tender. Let cool and cut into 11/2 inch pieces
2. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 10 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise.
3. Combine vinegar, Dijon, salt and pepper, stirring with a whisk. Slowly add olive oil, stirring constantly with a whisk.
4. Arrange greens on a large platter or individual salad plates. Top evenly with beets, potatoes, corn and tomatoes. Sprinkle with goat cheese and pecans. Drizzle with white balsamic mixture. Serve immediately.