Skip to main content

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


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…