I have tons of beets and kohlrabi in my garden at the moment...so here I present to you a beautiful dish of Roasted Beet and Kohlrabi with Goat Cheese. Yum!
If you have never met this relative of the turnip family here is your introduction. The bulb of a kohlrabi has a mild, sweet flavor and does well steamed, stir-fried, baked, or floating in soups and stews, and all parts of this veggie are edible. Beets are also entirely edible once you cut off the thin, trailing roots that extend off the bulb. Beets are member of the Chenopodiaceae family. Other members include spinach and Swiss chard. Both the kohlrabi and the beet are non-starchy vegetables made of of simple carbohydrates that digest easily. They have less carbohydrates than starchy vegetables (such as potatoes and corn), and a higher percentage of their carbohydrates come from fiber. Good stuff.
Preheat oven to 350. First, peel the beets and kohlrabi reserving the beet stalks and greens.
Next, cut the beet and kohlrabi bulbs into even chunks and mix with sliced beet stalks. Toss all with olive oil, salt and pepper and lay flat on baking sheet. Place in oven and cook for about 20 minutes or until tender.
Place some of the beet greens in a skillet, toss with olive oil, and cook lightly for about a minute.
They cook really fast.
Cinnabun takes care of the rest of the greens for me...but composting is always good, too.
Transfer hot veggies to a bowl with goat cheese. I used parchment paper so I could transfer cooked veggies quickly. The faster they are combined the better the goat cheese melts. Otherwise warming and mixing in a skillet may be necessary. Serve on top of greens.
I enjoyed this alongside some grass-fed flank steak.