It seems I often center my recipe posts around my husband's quirky food preferences. For his sake, I am sorry. But the truth is in our house a successful recipe has to meet four tough criteria:
1. It has to satisfy my desire for gourmet taste on a casual budget;
2. It has to be acceptable to the four little people picking over it;
3. It has to be healthy; and
4. My husband has to go, "Mmm, wow. This is good!"
And honestly, given my husband's unique palate, the latter is often the toughest medal to win. And that brings me to beets.
1. It has to satisfy my desire for gourmet taste on a casual budget;
2. It has to be acceptable to the four little people picking over it;
3. It has to be healthy; and
4. My husband has to go, "Mmm, wow. This is good!"
And honestly, given my husband's unique palate, the latter is often the toughest medal to win. And that brings me to beets.
It's a common thing for people to turn their nose up at beets. After all, they're purple, resemble a turnip, and are often drowning in pickling liquid. Along with hard-boiled eggs. Yes, it's no surprise that beets get a bad wrap. Anything associated with picked eggs makes me swallow hard, too.
When it comes to beets my husband isn't a huge fan. He thinks they are overly sweet and a bit on the slimy side when cooked. Humph.
It doesn't matter that I tell him that beets offer one of the greatest concentrations of antioxidants... and folate... and fiber... and potassium. Not to mention the purple pigment found in red beets may inhibit the growth of cancer.
Even Dr. Oz in all his TV world glory was recently heralding (honestly, is that anything special?) the benefits of beet juice. My husband is unimpressed.
So I move on to better things, like kohlrabi.
::Blank stare::
When it comes to beets my husband isn't a huge fan. He thinks they are overly sweet and a bit on the slimy side when cooked. Humph.
It doesn't matter that I tell him that beets offer one of the greatest concentrations of antioxidants... and folate... and fiber... and potassium. Not to mention the purple pigment found in red beets may inhibit the growth of cancer.
Even Dr. Oz in all his TV world glory was recently heralding (honestly, is that anything special?) the benefits of beet juice. My husband is unimpressed.
So I move on to better things, like kohlrabi.
::Blank stare::
Kohlrabi Yes, there are weird vegetables out there... and this one probably takes the cake. What looks like a freakish apple on steroids is actually what's for dinner.
Kohlrabi is part of the Brassica family, which boasts of members like kale, brussel sprouts and broccoli.
Like beets, kohlrabi is thought to be an inhibitor of cancer, namely colon cancer, because of it's high levels of phytochemicals (compounds found in plants that promote healthy cells and inhibit carcinogens), especially dietary fiber.
One low-calorie serving provides an excellent source of vitamins B and C, which makes it a great choice for boosting your immune-system, too. And it's packed full of vital minerals.
Did I mention kohlrabi is known as a German turnip?
Now my husband is pretty fond of kohlrabi (probably because it resembles Sputnik), which tastes rather like a cross between a mild apple and a cabbage. So I got to thinking. What if I paired beets and kohlrabi together and gave them some spice?
Ladies and gentleman, we have a winning combination. And it passed all four recipe criteria to boot!
Kohlrabi is part of the Brassica family, which boasts of members like kale, brussel sprouts and broccoli.
Like beets, kohlrabi is thought to be an inhibitor of cancer, namely colon cancer, because of it's high levels of phytochemicals (compounds found in plants that promote healthy cells and inhibit carcinogens), especially dietary fiber.
One low-calorie serving provides an excellent source of vitamins B and C, which makes it a great choice for boosting your immune-system, too. And it's packed full of vital minerals.
Did I mention kohlrabi is known as a German turnip?
Now my husband is pretty fond of kohlrabi (probably because it resembles Sputnik), which tastes rather like a cross between a mild apple and a cabbage. So I got to thinking. What if I paired beets and kohlrabi together and gave them some spice?
Ladies and gentleman, we have a winning combination. And it passed all four recipe criteria to boot!
Spicy Beet and Kohlrabi Salad
Ingredients
- 5 beets, roasted and then chopped
- 2 head of kohlrabi, peeled, roasted and then chopped
- 2 T. olive oil
- 2 scallions, chopped
- 1/2 t. garam masala
- 1 t. fresh grated ginger
- 1/2 t. corriander
- pinch of red pepper flakes
- zest of one lemon
- juice of 1/2 lemon
- 1 t. coconut oil
- 1 t. honey
- salt to taste
Instructions
Place whole beets and kohlrabi into a glass dish and sprinkle with olive oil. Cover and roast at 400F for 40-60 minutes, or until tender.Meanwhile, in a large bowl, combine the remaining ingredients. Stir well to mix.Once beets and kohlrabi are cooked carefully remove the skin from the beets and chop them. I suggest wearing rubber gloves.Add the chopped beets and kohlrabi. And gently toss to coat them in the dressing.Serve warm.
Details
Prep time: Cook time: Total time: Yield: 8 servings Image credit: BD's World
This has been shared at Tasty Traditions, Thank Your Body Thursday, Pennywise Platter, and Simple Lives Thursday, Unprocessed Fridays, Modest Monday, Natural Living Monday, Melt In Your Mouth Monday, Better Mom Mondays, Recipe Sharing Monday, Make Your Own Monday, Domestically Divine Tuesday, Teach Me Tuesday, Fat Tuesday, Welcome Home Wednesday, Allergy-Free Wednesday, Works For Me Wednesday, Real Food Wednesday, Party Wave Wednesday.
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