Beet on the Brat

A couple weekends ago I had some beautiful golden beets from the farmer's market nearby my office in Manhattan's financial district sitting in the fridge. I'd also picked up some corn, and decided they'd go great together in a little early autumn salad.

I roasted, peeled and chopped the beets, and after cutting it from the cob, sauteed the corn with some onion and olive oil. I tossed it with some fresh basil (chiffonade), chopped tomato, feta, and an olive oil vinegarette. Salt and fresh ground pepper, too, of course. It was a keeper. I'd definitely try it with goat cheese, or other herbs, too. Tarragon would be interesting....