As we say goodbye to the winter Greenmarket in Proctors and say hello to the summer market outside by City Hall, we’re sharing a recipe featuring some of our tried and true Greenmarket vendors, from one of our co-ops most inspiring volunteers, Laura Koennecke (MO#460).

With baby kale and beets from Lovin’ Mama Farm (@lovinmamafarm), goat camembert from R&G Cheese Makers and sweet and smokey cashews from Tyromance Fine Snacks (@tyromancefinesnacks) this salad brings the flavors of our beloved market home!
 

Ingredients 

• Baby kale (one bag)

• 2 small or 1 medium beet

• 2 oranges (one for slicing, one for juice)

• About half a round of goat Camembert

• ⅓  - ½ cup Sweet and Smokey cashews, broken or roughly chopped

• About a ¼ cup olive oil

• A teaspoon or two of honey 

• Salt and pepper 

Directions

Prep the components 

• Beets - wash and trim greens off, wrap in aluminum foil with a little water and roast at 400 until fork tender. Let cool then remove skin and cut into bite size pieces.

• Baby kale - this is much more tender than mature kale, so just wash and remove larger stems and tear into pieces.

• Oranges - if you are feeling fancy, cut the oranges into supremes. You can just peel and cut them into pieces, but there’s something really nice about how the flavors blend when cut into supremes. Reserve juice for vinaigrette.

• Camembert - slice into thin pieces 

• Cashews - break into smallish pieces 

• Vinaigrette - In a jar with cover, shake juice from one orange and any collected from slicing orange and olive oil, honey and salt and pepper. Pour a little of this over the beet pieces to marinate until ready to assemble.

Toss & Serve

• First toss kale with vinaigrette

• Next, assemble on a platter starting with kale, then beets, orange slices, Camembert and cashews.

• Makes enough for 2-3 servings.