by Martina Bin
12 Mar 2016

Roasted Kohlrabi & Beets Recipe

Kohlrabi, or German turnip, is a round tuberous vegetable that belong to the Brassica family, like cabbage, broccoli, cauliflower, kale, collards.. It tastes similarly to broccoli stems with a milder and sweeter end. Its leaves can be eaten and used like kale leaves.

Half a cup of cooked kohlrabi contains 24 calories. A 1/2-cup serving of kohlrabi has 5.5g of protein and 1.5g of fat. Kohlrabi contains no fat or cholesterol. A 1/2 cup of kohlrabi has 17mg of sodium, 1g of dietary fiber and 44mg of vitamin C.

Among its benefits, it helps the digestive system, regulates blood pressure, and with its high amount of phytochemicals (antioxidants) helps preventing some forms of cancers.

It is indeed a healthy vegetable to add to your diet!*

Roasted Kohlrabi & Beets Recipe

Side Dish

Ingredients:

1 kohlrabi
1 beetroot
2 cloves of garlic
Extra virgin olive oil, salt, and pepper
Optional: 1 potato, 1 carrot, parmesan, ham cubes

Method:

Preheat the oven at 200 C (400 F). Remove the leaves from kohlrabi and beetroot, you can use them for juicing, soups or sauté them. Cut top and bottom of the two veggies. Peel the beetroot thoroughly and the kohlrabi hard skin. Cut in thin slices and set aside, separately. As an option you can add a potato and a carrot.

In a bowl, combine 2 spoons of extra virgin olive oil, minced garlic, salt and pepper. Toss the kohlrabi slices in and coat them; move the kohlrabi in a casserole with oven paper on one single layer. Repeat with beetroot slices (and potato and carrot if you with so) adding some olive oil if necessary. I would keep the beetroot away from the other veggies so they don't turn pink.

Cook for 30 minutes or until brown. As an option, sprinkle some parmesan on top and cook 5 more minutes. Transfer on a plate and serve immediately.

Enjoy!

*Read more here.

This entry was posted in on March 12, 2016 by Eat FRESH.