Debi Mazar's Grilled Beet and Charred Corn Salad

Actress Debi Mazar and her husband Gabriele Corcos travel their way around the world to try new foods in their Cooking Channel show Extra Virgin. When they visited the Grand Canyon, they made this fresh salad to pair with their Prickly Pear Vinagrette recipe. Fire up your grill to make this delicious recipe, which is packed with folate and other essentials.

2 Ears corn (husks removed)
1 tbsp Extra-virgin olive oil
3 Beets (peeled and cut into 1/4-inch rounds)
5 oz Baby mixed greens
1 Heirloom tomato (thinly sliced)
1 Medium red onion (halved and thinly sliced)

Preheat a grill until smoking hot.

Brush the corn with some olive oil and grill, rotating the ears, until all sides are charred, two to three minutes per side.

Remove from the heat and cool.

Use a knife to shave off the kernels and put them in a large salad bowl.

Brush the beet slices with some olive oil, season them with some salt and pepper and grill for three minutes on each side.

Transfer the beets to a cutting board, cut each round into quarters, and add them to the salad bowl.

Add the greens, tomato, onion, and Prickly Pear Vinaigrette to the corn and beets. Toss to combine and serve.

Recipe courtesy of the Cooking Channel.