Salad - Sweet Corn with Baby Beets and Basil

By Pascento96

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

Preparation

Step 1

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.