Farmers Market Recipe

Time45m

Serves4

fresh strawberries, marinated beets, roasted corn, candied sunflower seeds, aged cheddar, champagne vinaigrette

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Ingredients

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1
Prepare Strawberries
Wash the strawberries thoroughly under cold water. Remove the stems and slice them into halves or quarters, depending on your preference.
2
Prepare Beets
If using pre-marinated beets, simply drain them and cut them into bite-sized pieces. If marinating your own, slice cooked beets and toss them with a splash of vinegar, olive oil, salt, and pepper. Let them sit for at least 30 minutes.
3
Roast Corn
If using fresh corn, husk the corn and remove the kernels. Toss them with a bit of olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for about 20 minutes or until slightly charred. If using canned or frozen corn, just heat it up in a pan.
4
Prepare Aged Cheddar
Grate or chop the aged cheddar cheese into small pieces or shreds.

5
Combine Ingredients
In a large salad bowl, combine the prepared strawberries, marinated beets, roasted corn, and aged cheddar. Mix gently to evenly distribute the ingredients.
6
Add Toppings
Sprinkle the candied sunflower seeds over the top of the salad for added crunch and sweetness.
7
Dress the Salad
Drizzle the champagne vinaigrette over the salad just before serving. Toss gently to coat all ingredients with the dressing.
8
Serve
Serve the salad immediately as a refreshing side dish or light main course.