Beet Salad with Rosemary Parmesan Savoury Granola

Beet Salad with Rosemary Parmesan Savoury Granola

Ingredients

  • 3 medium beets cooked + chopped (approx. 2 ½ Cups)
  • 2 ears corn shucked
  • 1 Cup granolust Rosemary Parmesan savoury granola
  • 1 large bunch green onions chopped (approx. 1 Cup)
  • 1 bunch cilantro chopped (can substitute parsley or mint)
  • 1 teaspoon salt
  • ¾ teaspoon freshly cracked pepper
  • 5-6 tablespoon apple cider vinegar to taste
Instructions
  1. To cook beets, remove stems. Place in bowl with 1 inch water. Microwave for ten minutes, covered. Let cool. Remove skin. Cut beets in half. Cut side down, cut into 1/4 inch clients. For relish, chop beets finely.
  2. After shucking the corn, cut kernels from cob. Stand cob up in wide bowl or on cutting board. With finger on tip, use a sharp knife to carefully cut down each side of the cob.
  3. Combine cut beets, corn kernels, chopped green onion, cilantro, salt, pepper, and apple cider vinegar. Mix well. Refrigerate for 2-3 hours before enjoying.
  4. Top liberally with granolust Rosemary Parmesan savoury granola and serve!

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