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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Produce
Nuts
Dairy
Condiments
Method
Preparation
- 1
Prepare the strawberries
Rinse the fresh strawberries under cold water. Remove the green tops and slice the strawberries in half. Set aside.
- 2
Prepare the beets
If using pre-marinated beets, simply slice them into bite-sized pieces. If marinating beets yourself, cook them until tender, then slice and marinate in your choice of vinegar, olive oil, salt, and pepper for at least an hour.
- 3
Roast the corn
If using fresh corn, remove the kernels from the cob. Toss the kernels with a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 15-20 minutes until golden and slightly charred.
- 4
Prepare the aged cheddar
Grate or cube the aged cheddar cheese as desired for easy incorporation into the salad.
- 5
Prepare the candied sunflower seeds
If the sunflower seeds are not pre-candied, you can make them by toasting raw sunflower seeds in a skillet over medium heat. Once they are lightly toasted, add a tablespoon of sugar and a pinch of salt, stirring until the sugar melts and coats the seeds. Allow to cool.
Assembly
- 6
Combine the ingredients
In a large salad bowl, combine the sliced strawberries, marinated beets, roasted corn, candied sunflower seeds, and aged cheddar cheese.
- 7
Dress the salad
Drizzle the champagne vinaigrette over the salad, then toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
- 8
Serve
Serve the salad immediately for the best flavor and texture. Enjoy your fresh Farmers Market salad!
