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Roasted Beet Salad, Grilled Corn, Tomato Salad with Montamore Cheese and Walnuts

To pan roast frozen corn, simply saute frozen corn in a little olive oil in a heavy skillet. Stir and cook over medium heat until brown spots appear on some of the pieces.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4


  • 4 cups baby mixed greens
  • 1 cup roasted beets cut into bite size pieces
  • 1/4 cup toasted walnuts
  • 1/4 cup crumbled Montamore cheese or goat cheese
  • salt and pepper to taste

Optional Add-Ins

  • 1/2 cup fresh cherry tomatoes halved
  • 1 cup pan-roasted corn kernels

Balsamic Honey Vinaigrette

  • 1/4 cup pomegranate balsamic vinegar or any kind you have
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon gluten-free soy sauce


  1. Toss salad greens, roasted beets, corn, walnuts and goat cheese together. Add tomato and grilled corn if desired.
  2. Whisk together Balsamic Honey Vinaigrette ingredients.
  3. Drizzle vinaigrette over salad and toss well. Serve immediately.