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.
Fork Lore 
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