2 Tablespoons Italian flat leaf parsley, chopped
Juice from one lemon
2 tablespoons red wine vinegar
1 shallot, minced
salt and pepper, to taste
1. Roast beets: trim the greens off the top (about 1/2 inch), scrub the beets clean, put them on a pan with a splash of water, seal tightly with aluminum foil, and roast at 400F for one hour. Then let them cool (very important!) for about 20-30 minutes before you peel and cut them up.
2. Roast corn, you can do it on the grill or follow steps above.
3. When beets and corn have cooled to room temperature, combine them in a medium/large bowl with the parsley, lemon juice, vinegar, and shallot. Mix well. Season with salt and pepper to taste. Serve room temperature or chilled.
Original recipe and image: http://willblog4food.wordpress.com/2009/06/30/roasted-beet-and-corn-salad/