Roasted Vegetable Salad with Citrus and Mint

  • 2 beets; wrapped in foil and roasted for 1 hour and 15 minutes at 400 degrees, peeled and cut into half moons
  • 1 cup fiddleheads
  • 2 ears corn; kernels removed
  • Juice of one lemon
  • Small handful of mint; chiffonade
  • Small handful of parsley; minced
  • Hot honey; as desired
  • EVOO; as desired
  • Salt and fresh cracked pepper; to taste
  • Vegetable oil; as needed

Heat a straight sided pan to medium high heat. Add enough vegetable oil to lightly coat bottom of pan and heat until oil helicopters. Add fiddleheads and cook until golden brown on one side. Flip and cook other side. Remove from pan and reserve. Add a bit more oil and cook corn until golden, tossing occasionally. Add all produce to a bowl, juice lemon over top, add herbs, drizzle with olive oil and toss well. Season with salt and pepper and toss again. Plate and drizzle with hot honey. Enjoy!

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