Salad - Sweet Corn with Baby Beets and Basil

Salad - Sweet Corn with Baby Beets and Basil
Salad - Sweet Corn with Baby Beets and Basil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Coarse salt and freshly ground pepper

  • 2

    ears of corn, husked and halved

  • 8

    baby beets (about 1 pound), trimmed and scrubbed

  • Extra-virgin olive oil, for drizzling

  • 1 to 2

    T torn fresh basil

  • Garnish: basil sprigs

Directions

Bring a medium pot of water to a boil; season with salt. Cook corn until tender, abut 4 minutes; remove with a slotted spoon, and transfer to a plate. Add beets to water, and simmer, partially covered, until tender when pierced with a knife, 30 to 35 minutes; remove with a slotted spoon, and transfer to a plate. Let cool slightly. Peel, and cut beets into halves or quarters. Carefully cut kernels from corncobs using a sharp knife, and transfer to a large shallow bowl. Add beets, and drizzle with oil. Season with salt and pepper, and stir in torn basil. Garnish with basil sprigs.

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