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Market Salad with Corn, Beets, Fennel, and Cucumber Recipe

Market Salad with Corn, Beets, Fennel, and Cucumber Recipe

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Market Salad with Corn, Beets, Fennel, and Cucumber

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Ingredients

Count

Nutrition

925

Calories

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Ingredients:

Serving

4 medium chioggia (see notes) or golden beets
4 tbsp plus 1 tsp. extra-virgin olive oil, divided
2 tbsp white wine vinegar
1 small garlic clove, minced or pressed
1/2 tsp salt
1/4 tsp dry mustard
1 fennel bulb
2 green onions
1 english cucumber
1/4 tsp freshly ground black pepper
4 ears corn
6 basil leaves, divided
coarse-grain salt , such as fleur de sel

Directions:

Preheat oven to 375°. Trim beets, put them on a large sheet of foil, drizzle with 1 tsp. olive oil, and wrap with foil. Roast beets until tender when pierced with a fork, 30 to 60 minutes. Unwrap and let cool.
Meanwhile, in a medium bowl, whisk together remaining 4 tbsp. olive oil, the vinegar, garlic, salt, and mustard. Set dressing aside.
Trim feathery greens and stalks from fennel (save for soup if you like) and slice bulb as thinly as possible. Put in bowl with dressing. Finely chop green onions and add to bowl. Toss to coat with dressing. With a slotted spoon, lift fennel–green onion mixture out of bowl (leaving excess dressing behind) and divide evenly among 6 plates, arranging the salad on one-quarter of each plate.
Peel, seed, and chop cucumber. Put in bowl with dressing and sprinkle with pepper. Toss to coat with dressing. Lift cucumber out of bowl (leaving excess dressing behind) and divide evenly among plates, arranging next to the fennel salad.
Cut kernels from corn and put in bowl with dressing. Chop 4 basil leaves and add to bowl. Toss to coat with dressing. Lift corn and basil out of bowl (leaving excess dressing behind) and divide evenly among plates, arranging next to the cucumber.
When beets are cool enough to handle, slip peels off, cut beets into bite-size pieces, and put in bowl with dressing. Toss with the rest of the dressing and divide evenly among plates, arranging in the remaining quarter of each plate. Cut remaining basil leaves into thin ribbons and sprinkle over salad. Serve with coarse-grain salt, for sprinkling to taste.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	925.05 Kcal (3873 kJ)
Calories from fat	566.35 Kcal
		% Daily Value*
Total Fat	62.93g	97%
Sodium	1360.52mg	57%
Potassium	2021.62mg	43%
Total Carbs	87.73g	29%
Sugars	12.05g	48%
Dietary Fiber	18.6g	74%
Protein	13.76g	28%
Vitamin C	58.2mg	97%
Iron	6.4mg	36%
Calcium	150.9mg	15%

Amount Per 100 g
Calories	128.87 Kcal (540 kJ)
Calories from fat	78.9 Kcal
		% Daily Value*
Total Fat	8.77g	97%
Sodium	189.53mg	57%
Potassium	281.63mg	43%
Total Carbs	12.22g	29%
Sugars	1.68g	48%
Dietary Fiber	2.59g	74%
Protein	1.92g	28%
Vitamin C	8.1mg	97%
Iron	0.9mg	36%
Calcium	21mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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