Summer in a Bowl

This recipe requires some roasting of veggies.  Then it's just a matter of chopping and mixing.  You'll be eating it all summer!

The recipe is for 8 people and takes about 2 1/2 hours to prepare.

Ingredients:
-2 beets
-4 ears of corn
-1 bunch of asparagus
-1 cucumber
-2 cups of cherry tomatoes
-1 cup of pitted cherries
-1 cup of blueberries
-1/4 cup minced shallots
-1/4 cup balsamic vinegar
-1/2 cup sunflower oil
-1 tsp salt
-1/2 tsp freshly ground pepper
-1 TBS chopped mint leaves
-1 TBS chives
-2 TBS extra virgin olive oil and 1 TBS lemon juice for roasting corn and asparagus

Steps:
1) Roast beets, corn and asparagus
-Cover beets in tin foil. Roast in 375-400 degree oven for about 2 hours. 
-Remove tin foil and allow to cool.
-Combine corn and asparagus and EVOO and lemon juice on roasting pan.
-Season with salt and pepper.
-Roast at 350 degrees for about 20 minutes. Stir after 10 minutes to avoid burning.

2) While veggies are roasting, make vinaigrette
-Combine minced shallots with balsamic vinegar and EVOO
-Add salt and pepper
-Add chopped mint leaves and chopped chives
 
3) Prepare cucumber, tomatoes & cherries
-Seed and dice cucumber.
-Halve tomatoes.
-Halve cherries.

4) Prepare beets, corn and asparagus
-Take skin off beets.  If you've roasted them for long enough, it should slip off easily.
-Chop beets into small 1/2 inch pieces.
-Remove corn kernels from cob.
-Slice asparagus into 1 inch pieces.
 
5) Combine
-Mix everything together in large bowl.
​-Allow ingredients to marinate for at least 1/2 hour.

Enjoy!