Salads, what wonderful variety they add to life. The number of salads on this blog (150 different salads either posted or scheduled to be posted) says something about our commitment to them. Hot or cold, cooked ingredients or raw, we adore the variety, usefulness, tastes and textures of salads.
Roast Beetroot Salad with Sweetcorn
Take some roast beetroot and toss with cooked or raw sweetcorn kernels, extra virgin olive oil or hazelnut oil, some salad greens, sliced spring onions (scallions) or shallots and some sherry vinegar. Add a touch of salt and a tiny bit of black pepper to taste (optional).
recipe notes and alternatives
If you have made your own pomegranate molasses or pomegranate vinegar (or have some on hand), you can use either in the salad in place of the sherry vinegar.
Add some sunflower seeds for crunch.
This salad can use any salad greens, but arugula is divine with it.