Spring is finally here, which means farmer’s markets are starting to pop up everywhere. I love shopping at the farmer’s markets in the city - so many locations and plenty of delicious options to choose from. I picked up some beautiful beets, kale, bok choy and heirloom tomatoes during my last trip to the farmer’s market.
Using the Mrs. Anderson’s Baking Mat that was sent to me from Harold Import Company, I decided to take all of my greens (including the beet tops) and the heirloom tomatoes and roasted them up to create a roasted salad - a little bit of a twist on the kale chip. This mat helped get the greens nice and crispy, which added a perfect crunch to the roasted salad.
1 bunch kale (variety of your choice)
1 bunch beet greens
2 cups baby bok choy (greens only)
1 pint heirloom cherry tomatoes
3 cloves garlic
1/4 cup olive oil
2 1/2 Tablespoons fig balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Preheat oven to 375°F.
Line a baking sheet with the Mrs. Anderson’s Baking Mat and set aside.
Rinse and dry all of the greens, tear into 1-2 inch pieces and set aside.
Rinse heirloom tomatoes and slice in half and set aside.
Peel garlic, crush by pressing down with the side of the blade of the knife and set aside.
In a medium bowl, add olive oil, balsamic vinegar, salt and pepper, whisk until incorporated.
Add sliced tomatoes and garlic into bowl, toss to coat and let stand for 10 minutes.
Remove tomatoes from marinade and place onto half of Mrs. Anderson’s Baking Mat, leaving marinade in bowl, set aside.
Roast tomatoes for 45 minutes.
Add greens to remaining marinade in bowl and gently rub marinade on leaves to coat them completely.
Remove pan and add as many of the greens that you can fit onto the other half of the baking mat without overlapping.
Return to oven and roast for 5-7 minutes or until greens are nice and crispy.
Repeat until all greens are roasted and tomatoes are tender and juicy.
Add greens to a large bowl and top with roasted tomatoes and any remaining marinade.