Roasted beet and corn salad. Trim beets and cut in half, drizzle with EVOO and s+p in an oven proof roasting pan, cover tightly with foil and roast for ~45 minutes at 450. Cook frozen corn with EVOO and s+p in medium pan until popping. Peel and slice beets, add corn, red wine vinegar, EVOO, fresh parsley and s+p and serve. It's best (and most beautiful!) warm, but still great from the fridge! I also use my favorite chefs salt, Borsari Seasoning!