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.