Market Salad with Corn, Beets, Fennel, & Cucumber Recipe – Sunset Magazine

Ingredients

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