From Lauren: I recently moved to Seattle and transferred to Bastyr University. While I’m busy settling into my new schedule, I’m excited to host some special guest posts. Today’s post comes from Arsy at Rubies and Radishes. Arsy is the author of two amazing paleo cookbooks, The Paleo Slow Cooker and The Paleo Foodie. I will be relying heavily on her slow cooker recipes in my new dorm living situation! I also love following her on Instagram.
Hi Everyone! I am Arsy from Rubies & Radishes. I am so thrilled to be here sharing a recipe with the Empowered Sustenance readers. I am a long time reader of Lauren’s blog myself and I have learned so much from the brilliant work that she does.
This Warm Beet, Kohlrabi and Watercress Salad offers a delightful combination of slightly sweet flavors from the beets and kohlrabi contrasted with the bracing peppery bite of the watercress.
For those of you that are not familiar with kohlrabi, it looks similar to a root vegetable, but it is actually a member of the cabbage family. The word “kohlrabi” is German for cabbage turnip. It can be eaten raw of cooked. It is quite tasty.
Beet noodles are one of my favorite ways to enjoy beets. They are fun to eat and quick to make! You will need a spiralzier for this recipe.
- 3 large kohlrabi, both ends trimmed, peeled and spiralized
- 3 medium beets, both ends trimmed, peeled and spiralized
- 4 tablespoons ghee, melted (or cooking fat of choice) leaves from one bunch watercress
- 1 tablespoon champagne vinegar
- 1 tablespoon fresh squeezed orange juice
- 1 tablespoon fresh squeezed lime juice
- ¼ teaspoon Dijon mustard
- ¼ teaspoon dried tarragon
- ?¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ?¼ teaspoon dried tarragon
- 2 tablespoons olive oil
- Preheat oven to 375
- Spiralize your kohlrabi and beets using a vegetable spiralizer.
- Lay them on two baking sheets. Drizzle each of the baking sheets with 2 tablespoons of ghee and use your hands to toss them so they are well coated.
- Cook for about 10-15 minutes or until the beets and kohlrabi have softened. Keep a close eye to keep them from burning.
- While the vegetables are cooking, make your vinaigrette. Whisk together all of the ingredients, except the olive oil. Once everything is thoroughly mixed, slowly drizzle in the olive oil, while you continue to whisk. This will help your dressing emulsify.
- Immediately move them to a large bowl and add the watercress. Mix them together, so the heat from the beets and kohlrabi will wilt the watercress.
- Toss the salad with your vinaigrette and serve immediately. Alternatively, you can allow it to chill and serve it cold.
About Arsy at Rubies and Radishes
Arsy Vartanian is the author & chef of the paleo recipe & lifestyle blog, rubiesandradishes.com. She is the author of The Paleo Slow Cooker and The Paleo Foodie. In an effort to achieve optimal health & wellness, she discovered Crossfit & the paleo diet in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade. Equipped with this energy and knowledge, Rubies & Radishes was born.
When Arsy is not busy at work or being a mom to her new baby, you can find her in her kitchen developing healthy recipes for her family and her blog readers. Connect with Arsy on Facebook, Twitter & Instagram.
Anne @ Unique Gifter
That looks delicious! I might try the dressing on a salad tomorrow night, too.
Great idea, the dressing is amazing!
How much watercress? It doesn’t say in the recipe ingredients.
How much tarragon? You’ve got it listed twice.