Farmers Market Recipe
fresh strawberries, marinated beets, roasted corn, candied sunflower seeds, aged cheddar, champagne vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruits and Vegetables
Nuts and Seeds
Cheese
Dressing
Method
Preparation
- 1
Prepare the Strawberries
Rinse the fresh strawberries under cold water. Remove the green tops and slice them in half or quarters depending on their size. Set aside.
- 2
Prepare the Beets
If using pre-marinated beets, simply chop them into bite-sized pieces. If marinating your own, slice cooked beets and toss them with a mixture of olive oil, vinegar, salt, and pepper. Let them marinate for at least 30 minutes.
- 3
Roast the Corn
Preheat your oven to 400°F (200°C). Place fresh corn on the cob on a baking sheet and roast for about 25 minutes, turning occasionally until golden and tender. Once cool, cut the kernels off the cob.
- 4
Prepare the Candied Sunflower Seeds
In a skillet over medium heat, add sunflower seeds and a tablespoon of sugar. Stir continuously until the sugar melts and coats the seeds, about 5-7 minutes. Once caramelized, spread them on parchment paper to cool.
- 5
Grate the Aged Cheddar
Using a box grater, grate the aged cheddar cheese. Set aside.
Assembly
- 6
Combine Ingredients
In a large salad bowl, combine the prepared strawberries, marinated beets, roasted corn kernels, and grated aged cheddar.
- 7
Add Candied Sunflower Seeds
Sprinkle the candied sunflower seeds over the salad mixture for added crunch and sweetness.
- 8
Dress the Salad
Pour the champagne vinaigrette over the salad and gently toss to combine all ingredients evenly.
- 9
