Tiffany’s Beet Salad
By Tiffany Hobson
This salad is easily thrown together and is a wonderful start to a meal or great all by itself!
Serves: 4-6
Prep Time: 5 min
Cook Time: 10 min
Ingredients
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
Directions
1
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 recipes for Tiffany’s Strawberries and Beets, Red Onions and Candied Walnuts can be found in Salads & Sides.
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