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Roasted Beet and Kohlrabi Salad

A few days ago, I received a pretty radass gift from PaleoChick: a tote bag full of her latest harvest! The gift was perfectly timed because my band (Sun Blood Stories) recently hit a major snag ($1,000-blown-head gasket kind of major snag) while touring over to Denver for The UMS. It was also perfectly timed because my garden hasn't quite hit it's peak yet and we are currently running in frugal mode at the VegHouse.

This was such a thoughtful and bountiful gift that I couldn't not do some awesome dishes and express some public affections for PaleoChick (I LOVE YOU!). The tote bag was jam packed full of cauliflower, peppers, cute baby heirloom cherry tomatoes, green onions, basil, tarragon (my fave!), mint, cucumbers, beets, kohlrabi, and so much kale.

PaleoChick and I used cauliflower from her garden and zucchini from my garden to make a super tasty green curry together. We ate too much curry, drank too much wine, and watch too much Grey's Anatomy in celebration of our friendship. Thank you, PaleoChick for saving my family from my hanger.

Obvi, this dish is made up of beets, kohlrabi, and herbs from her garden. It's so damn tasty that VegKid snuck the bowl away and into her room so she could eat it all for herself. Luckily BandMan and I got a little bit before the foodnapping.





1/2 lb beets, peeled, roasted and roughly chopped
1/2 lb kohlrabi, peeled, roasted and roughly chopped
greens from the beets, roughly chopped
1 tsp ginger
3 tbsp olive oil, divided
2 tbsp minced tarragon
1 tbsp minced basil
1 tsp garlic salt
pinch of red pepper flakes
1 tbsp apple cider vinegar
1 tsp maple syrup

  1. Saute your beet greens in 1 tbsp olive oil; sprinkle with garlic salt and let cook until tender.
  2. Combine the remaining 2 tbsp olive oil thorough the maple syrup to make dressing for your salad.
  3. Combine the chopped beets, kohlrabi, and greens in a big bowl.
  4. Gently toss to coat them in the dressing. Serve immediately



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