Kohlrabi, Beet and Micro Greens Salad

Have you seen this green veggie at the Farmer's market or grocery store? A funny name for a funny looking plant. It's called a kohlrabi and it is so yummy! A cruciferous vegetable known as the cabbage turnip.

A Kohlrabi Bulb

Kohlrabi is in season year 'round and the bulb will be green or purple. The leaves are edible and can be used in salads, sautéed or steamed and used as wraps. You can even juice them!

The smaller bulbs are a little sweeter tasting... kind of like an apple or cucumber. The larger bulb has more of a radish taste.

Kohlrabi is an excellent source of Vitamin C, magnesium and potassium, Vitamin B6, folate, iron and calcium. It's also a good source of soluble and insoluble fiber. I like to make a coleslaw with shredded kohlrabi, purple cabbage and carrots. The dressing is eggless mayo (personally, eggs aren't my friends at the moment), dijon mustard and apple cider vinegar with a dash of salt and pepper.

I also have been making this recipe on repeat this summer from EAT CLEAN LIVE WELL by Terry Walters.

GROWING MICRO GREENS IS A FUN INDOOR PROJECT that requires just a container with drainage, organic potting soil and a sunlit windowsill. Just in case you don't get to growing your own, these high-protein, vitamin-rich sprouted greens are easy to find in most grocery stores, too.

INGREDIENTS

• ¾ cup peeled and julienned kohlrabi (purple or green)

• ¾cup peeled and julienned golden beet

• ¾ cup peeled and julienned Chioggia beet

• 4 medium scallions, spring garlic or chives

• 2 cups micro greens (or pea shoots)

  For the dressing:

• 2tablespoons minced fresh cilantro

• 2 tablespoons minced fresh basil

• Zest of 1 lemon

• 3 tablespoons lemon juice

• ¼ cup extra virgin olive oil

• 1 tablespoon maple syrup

• 2 teaspoons prepared mustard of choice

• Sea salt and freshly ground pepper

How to Prepare:

In large bowl, combine kohlrabi and beets. Cut scallions into pieces that match the length of the other julienned ingredients and julienne.
Add to salad along with micro greens and toss to combine.
In separate bowl, whisk together cilantro, basil, lemon zest, lemon juice, olive oil, maple syrup and mustard. Season to taste with salt and pepper and pour over salad. Toss to evenly coat and serve.

SERVES 6

Note: Grow your own micro greens in ½-inch moist potting soil in a container with drainage (look for flats for growing seedlings at your local nursery). Sprinkle with seed mix of choice and top by sifting a thin layer of potting soil over the seeds. Place on a drip tray, water gently and place in full sun. Keep evenly moist and snip greens near base of stem when leaves unfold (2-3 weeks depending on seed variety and growing conditions).