Corn & Beet Salad
Recipe for Corn & Beet Salad with Walnut Dressing, from Dinner in the Beer Garden, by Lucy Saunders. Reprinted by permission from the author. All rights reserved.
Author: Lucy Saunders
Hardcover: 232 pages
Publisher: F&B Communications, LLC (2013)
[Front cover: here.]
CORN & BEET SALAD
Lucy Saunders writes:
The Kohler Festival of Beer features a grill-out with more than a dozen chefs, and this grilled salad is inspired by a relish. It was so crunchy and tasty, I thought it deserved to be enjoyed on its own.
A sour brown ale brewed with cherries or aged in oak barrels gives the tart dimension needed to stand up to smoky-sweet charred corn and earthy roasted beets.
4 beets (about 1 - 1/2 lbs), cleaned and trimmed
2 TBSP olive oil
4 cloves garlic, divided
2 sprigs rosemary
3 ears corn *
1 small red onion, sliced
1/4 cup fresh flat-leaf parsley, chopped
1/3 cup walnut oil
juice of one lemon
2 TBSP malt vinegar
1 tsp smoked paprika
1 tsp molasses
Salt and ground pepper, to taste
6 - 8 romaine lettuce leaves, whole
1. To roast beets, prepare the grill (or preheat oven to medium heat, 350 °F. Wrap beets in a foil pack with 2 tablespoons olive oil, 2 cloves garlic, rosemary, and sage. Roast 1 hour over medium heat. Cool 30 minutes until lukewarm and easy to handle. peel and chop.
2. Increase grill heat to HIGH. Use long-handled, insulated tongs to place corn over high heat and blacken corn on cobs over a grill or burner. When cool enough to handle, cut corn kernels off the cobs.
* In a message to me, Ms. Saunders suggests substituting 2 cups corn kernels, oven roasted for 15 minutes, for the corn on the cob, if out-of-season.
3. Mix chopped beets, corn kernels, red onion, and parsley in a large glass bowl. In a blender, combine walnut oil with lemon juice, vinegar, remaining garlic, smoked paprika, molasses, and salt and pepper, to taste. Cover blender and mix on HIGH until emulsified. Toss with beet salad and garnish with toasted walnuts. Serve in romaine lettuce leaves.
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