Farmers Market Recipe
fresh strawberries, marinated beets, roasted corn, candied sunflower seeds, aged cheddar, champagne vinaigrette
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Ingredients
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Fresh Produce
Condiments & Nuts
Cheese
Method
Preparation of Ingredients
- 1
Prepare the Beets
Wash the beets thoroughly. Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt. Roast in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until tender. Let cool, then peel and slice into thin rounds.
- 2
Roast the Corn
Husk the corn and remove all silk. Place the corn on a baking sheet and roast in the same oven as the beets for about 20-25 minutes, turning occasionally until slightly charred. Let cool, then cut the kernels off the cob.
- 3
Prepare the Strawberries
Wash the strawberries, remove the stems, and slice them in half or quarters, depending on their size.
- 4
Candied Sunflower Seeds
In a small skillet over medium heat, add the sunflower seeds and cook until they start to toast. Add a tablespoon of sugar and a pinch of salt; stir until the sugar dissolves and coats the seeds. Remove from heat and let cool.
Assembly
- 5
Combine Ingredients
In a large serving bowl, combine the sliced beets, roasted corn kernels, and strawberries. Crumble the aged cheddar cheese over the top.
- 6
Dress the Salad
Drizzle the champagne vinaigrette over the salad and gently toss to combine, ensuring everything is coated evenly.
- 7
Add Candied Sunflower Seeds
Sprinkle the candied sunflower seeds on top for a crunchy finish.