Summer salads are all about mixing together whatever is fresh at the local farm stand. This weeks salad is golden roasted beets, fresh peas, chopped basil, corn mixed together with a goat cheese vinagarette.
7 golden beets
1 1/2 shelled fresh peas
1/4 cup chopped basil
5 ears of corn
1/4 cup soft goat cheese
1 tbsp. dijon mustard
3 tbsp. white balsamic vinegar
9 tbsp. olive oil
salt and pepper
Clean the beets and cover each individually in tin foil. Roast at 400. When you can put a knife thru them take out of the oven and let partially cool. Pull the skins off and then slice into cubes
Shell the peas and then cook them quickly in boiling water and then drain.
Boil and corn and then cut off the kernels into a bowl.
Mix the goat cheese until it is smooth. Add in the mustard and vinegar and whisk. Slowly whisk in the olive oil. Add salt and pepper for taste.
Put everything in a large bowl and mix. Put chopped basil on the top and mix again. Serve.