Tiffany’s Beet Salad
Prep: 5-10 minute Cook: 10-15 minutes
By Tiffany Hobson
This salad is easily thrown together and is a wonderful start to a meal or great all by itself!
- 4-6 cups mixed salad or arugula
- 2 ears roasted corn on the cob
- Tiffany’s Strawberries and Beets
- Tiffany’s Red Onion
- Tiffany’s Candied Walnuts
- 1 tsp champagne vinegar
Preheat oven to 400 degrees. Place corn on oven rack, with husks on, and bake for 10 minutes. Turn the oven to broil and let roast until corn is done. Peel husks and cut corn off the cob. Either on an individual plate, or in a big bowl, place the greens of choice, corn, Strawberries and Beets, Red Onions, and Candied Walnuts and toss. Lightly drizzle the champagne vinegar over the entire salad and enjoy.
Note: The recipe for Tiffany's Strawberries and Beets can be found in Entrees. Recipes for Red Onions, and Candied Walnuts can be found in Miscellaneous.