Baked Beetroot Salad with Corn
3 servings
10 minutes
This roasted beet and corn salad embodies the elegance of European cuisine. Its roots trace back to traditional gastronomic practices where beets were roasted to reveal their sweet, rich flavor. Combined with crispy corn leaves and thin slices of beet, the salad gains freshness and balance. The light acidity of balsamic vinegar in the dressing highlights the natural sweetness of the beets, while pumpkin seeds add a pleasant crunch and nutty aroma. This dish is perfect as a light dinner or an elegant appetizer on a festive table, attracting attention with its vibrant color and harmony of flavors.
1
In the evening, bake the beetroot in the oven at 180 degrees, wrapped in foil. Baking time is from 45 minutes to an hour depending on the size of the beetroot. In this case, you can overbake it a little — it won't spoil. It's better than underbaking. You can leave it in the cooling oven. Cool down.
- Beet: 1 piece
2
Mix the corn leaves and the beetroot grated on a mandoline or sliced thinly in a salad bowl. The thinner the slices, the better. Toss together.
- Corn salad: 75 g
- Beet: 1 piece
3
Make the dressing. In a clean glass jar (size like an olive jar - Jamie Oliver method), pour 1 tablespoon of balsamic vinegar and three tablespoons of olive oil. Screw on the lid and shake well.
- Balsamic vinegar: 1 tablespoon
- Olive oil: 3 tablespoons
4
Pour the dressing over the salad and sprinkle with pumpkin seeds. Serve.
- Peeled pumpkin seeds: 4 tablespoons