Sweet Corn And Beet Salad

• 2 tablespoons extra virgin olive oil
• 1/2 cup beet greens
• 1/2 cup swiss chard
• 2 tablespoons scallions, thinly sliced
• 3/4 cup beets
• 3/4 cup sweet corn kernels, off the cob
• 1/2 cup feta, small dice
• salt and pepper, to taste

1. Preheat convection oven to 350 degrees.
2. Cut beets in half and mix in a roasting dish with 1 tablespoon extra virgin olive oil and a dash of salt and pepper. Cover with aluminum foil and roast until fork tender (approx. 45 min.). Allow to cool, peel, and cut into small dice.
3. Cut beet greens and swiss chard into small pieces. Saute over medium heat with scallions, 1 tablespoon extra virgin olive oil, and a dash of salt and pepper for approximately 5 minutes. Allow to cool.
4. Combine roasted beets with sauteed greens, sweet corn kernels and feta. Season with salt and pepper.

extra virgin olive oil, beet greens, swiss chard, scallions, beets, sweet corn kernels, feta, salt

Taken from food52.com/recipes/13732-sweet-corn-and-beet-salad (may not work)