Roasted Beet & Corn Salad w/ Cider Syrup Vinaigrette

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I give you more diversions with photos from the latest trip to Lincoln, NE.

The Burkholder Project is an inspiring artist studio center and gallery started by Ann Burkholder—over 50 artists are involved with this building.  Wow!  More amazing art!  More amazing warehouses saved in the Haymarket District of Lincoln!

This is the mosaic sitting area in front of the Burkholder.

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One of our main goals was to visit the rock-inspired jewelry artist Pamela King and to do a little shopping with her inventory…but I think I will save those photos for another time, they deserve their own post!

We continued the Tourist Tour by visiting Lincoln’s capitol building, how can you not love that 20’s Arts and Crafts style?  The underground tunnel feeling was welcome on that scorchingly hot day.

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I was finally able to tear my eyes away from looking up at the magnificent ceilings, and I looked down to see this.

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I hope you are as amused with these little photo tangents as I am…

And now back to THE FOOD:

This is a fabulous combination of vegetables and has become a staple in my catering menus.  Beets, leeks, corn and zucchini combined with the Cider Syrup Vinaigrette––great color, texture and flavor!  And they are in season at a similar time so this can be a very local item.

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I usually roast each vegetable separately, but the leeks and zucchini could be combined with the corn if you needed to be more efficient with space.

Read a little more about Roasted Vegetables from last November’s post.

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Roasted Beet Corn Salad with Cider Syrup Dressing

Prep Time: 35 minutes (not including the Cider Syrup Vinaigrette)  Roast Time: 45-60 minutes

Preheat the oven to 375 degrees.

To reduce the time needed to roast the beets, simmer them in water for 15 minutes then immerse in cold water.  The skins should slough off easily. 

Toss in a bowl: 

3 cups Beets, peeled and diced

1-2 Tablespoons Oil (Olive or Canola)

Salt and Pepper

Roast on a cookie sheet in a 375 degree oven for  40-60 minutes (par-boiled beets will take less time than raw beets), stirring occasionally.  The beets should have a mild toasted look, partly dehydrated. 

Toss in a bowl: 

3 cups Corn, cut off the cob or frozen

1-2 Tablespooons Oil

Salt and Pepper

Roast on a cookie sheet in a 375 degree oven for  30-45 minutes, stirring occasionally.  I like the corn to develop a leathery texture (again, partly dehydrated)–the flavor becomes more concentrated, and it can absorb more of the vinaigrette. 

Toss in a bowl: 

3 cups Zucchini, diced

2 cups Leeks, diced

2 Tablespoons Oil

Salt and Pepper

Roast on a cookie sheet in a 375 degree oven for  30-45 minutes, stirring occasionally.  You also want a slightly dehydrated look to the zucchini.

The zucchini might release water—pour this off into a bowl and use as stock in other dishes. 

Toss all roasted vegetables in a bowl with: 

Cider Syrup Vinaigrette

Taste and adjust seasonings. 

Serve at room temperature.  The beets will turn everything a lovely shade of pink. 

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And last but not least…I was treated to my very first pedicure!  Pink rocks.