RECIPE FROM THE
Illinois Farmers Market Association
Farmers’ market season is in full swing! To find a local market, visit ilfma.org and click on “find my market”. Use the map feature to find markets nearby. The season is a little late due to weather, but a lot of amazing produce is available now. Try the recipe below from our partners at the Urbana Market, at the Square, in Urbana, IL.
Kale and Roasted Beet Salad
Yields: 8 side salads
3 leeks, trimmed, sliced lengthwise and chopped
1 beet, rinsed, peeled and quartered
4 cups kale, loosely packed (other greens can be used)
1-2 Tbsp olive oil
Pinch salt and pepper
1 cup stock (chicken or veggie)
¼ cup tahini
½ lemon, juiced
1 Tbsp honey
3-4 Tbsp olive oil
Preheat oven to 400° F. Chop the leeks and beets and scatter over a baking sheet. Drizzle with olive oil, salt and pepper. Toss everything together to make sure it is well coated. Bake for about 20 minutes or until they begin to brown. Set aside.
Prepare the dressing by combining the tahini, lemon juice, honey and olive oil. Add salt and pepper to taste.
Prepare kale by cutting out the thick stem. Tear into bite-size pieces. In a large bowl, massage the kale with a little bit of olive oil to soften the leaves.
To the kale add the roasted beets and leeks. Then add the dressing and toss everything together.
For protein, add some favorite nuts or seeds from a local farmers’ market or roasted and shredded chicken from a local meat vendor.
The Illinois Farmers Market Association (ILFMA) supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.