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Beet and Corn Salad
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Beet and Corn Salad

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


Beet and Corn Salad

2 ounces fresh lime juice (or key lime juice for a tangier taste) 2 teaspoons granulated sugar
salt and pepper to taste
½ cup extra virgin olive oil
½ cup corn oil
1 pound beets, small—red, gold or candy-striped varieties
6 ears of corn, husks and silk removed
1 green onion, minced
¼ cup minced fresh cilantro leaves
4 ounces crumbled goat cheese—feta or chevre
1 bunch arugula
lime slices and additional green onion for garnish


To make the dressing, whisk together lime juice, sugar, salt and pepper. Slowly whisk in the oils to emulsify.

Cut tops off of the beets. Boil the beets in salted water until tender, approximately 15 minutes. Drain, cool, peel, dice and
set aside.

Boil ears of corn in salted water until tender, approximately
3 minutes. Drain and cool; then cut kernels from the cobs and set aside.

Swish beet greens in boiling water to soften them; drain and
set aside.

In a stainless steel bowl, mix beets, corn, green onion, cilantro and goat cheese. Toss with dressing, and adjust seasoning with salt and pepper. Let salad sit for 2 or 3 minutes.

Arrange beet greens and arugula on plates, and top with a scoop of salad. Garnish with lime slices and green onion.


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