This is the first year that I have participated in Grant Farms Community Supported Agriculture (CSA).  My older daughter, Megan, and I decided to try it this year and we’ve enjoyed the fruit and vegetable surprises each week.

Kohlrabi was not a new vegetable to me but I haven’t had it since I lived at home on the farm.  My Mother would slice it and eat it raw with salt. It reminds me of a very crisp, slightly sweet, potato. However, I wanted to try something different and decided to roast it with a few red and gold beets, also in my CSA delivery.

The leftovers were equally good served chilled.  Is this my favorite vegetable recipe? No, but I’m always up for a new adventure and I enjoyed it.

ROASTED KOHLRABI AND BEETS

3 medium to large Kohlrabi, peeled and chopped
5-6 medium beets, peeled and chopped
1 large onion, chopped
1 large clove of garlic, minced
1/4 cup olive oil
1 tablespoon Kosher or Sea Salt
black pepper to taste

• Preheat oven to 400 degrees Fahrenheit
• Line large baking sheet with parchment paper or generously grease with olive oil.
• Place chopped vegetables on baking sheet.  Drizzle with oil, add salt and pepper. Toss to coat evenly.
• Bake for 30 minutes. Remove from oven and stir vegetables.  Bake another 45 minutes under tender.