Beet Salad

Beets every week from the CSA?  They are a treat.  Lately I've taken to sauteing the greens, and then smoking them with the hand-smoker that was gifted to me for Xmas.

I like citrus flavors, so I've adapted a raw beet salad to this roasted one because I like the textures and flavors.

Ingredients:
Beets - any number will do, but best if you have at least four medium sized so that after roasting you end up with about 2 cups chopped roasted beets.
Corn - about half a cup, frozen will do if you don't have fresh.
1 Lime
1 tbsp Olive Oil
1/4 to 1/2 cup chopped Cilantro
2 Carrots
Salt and Pepper to taste

Steps:
Scrub the beets clean of dirt, remove the thin root from the bottom and any greens at the top.  Place the beets in a covered roasting dish, if you don't have a cover use aluminum foil at 350F for 30-45 minutes until they are easily pierced with a fork.  Remove from the oven and allow to cool after removing the lid while you prepare the rest of the salad.

Defrost the corn if it is frozen by placing it in a dish in the microwave with a 1/4 teaspoon water at high for 30 seconds.  Otherwise boil the corn after husking for 13 minutes and then cut from the cob.  Place corn in a large bowl.

Chop the carrots and cilantro and add to the bowl.  When the beets have cooled enough to pick up, scrape the skin from the beets with the edge of a knife, or use a paper towel to push the skins off the beets. Chop into 1/4-1/2 inch squares and add to the bowl.

In a separate bowl, combine a pinch of salt, pepper, 1 tbsp olive oil, and juice of 1 lime, whisk to combine.  Add to the beets and toss.  Serve at room temperature, or chilled.

I'll post a picture when I make it next.