Monday, August 29, 2011

Missed you

Blog, it's been too long. I'm sorry for the protracted silence, but on a hot summer day, the cool glow of the Internet can't compete with the sheen of a melting Pinkberry

or the technicolor produce at the farmers market

roasted into a candy-tinted salad.

Nothing against you, blog. But looking at you is not so appealing when I was looking at this:


Despite the shorter days and already cooling temperatures, fall will offer lots of warm things. Especially because I'VE MOVED, into an apartment with approximately six times the counter space (with room for my beloved stand mixer, Buttercup) and infinity times the entertaining space (with a doozy of a dining room). So even though this radiant summer begins to dim, the specter of fall glows on the horizon. It's going to be a delicious season.

Radish, Beet, and Kohlrabi Salad
Adapted from Martha Stewart
Ingredients:
10 small beets, greens trimmed off (any color)
16 radishes, greens trimmed off
2 bulbs kohlrabi, trimmed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoon fresh lemon juice
4 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper

Directions:
  • Preheat oven to 450 degrees.
  • Roast beets: Group beets by size, and wrap them by twos and threes in foil. Wrap the largest ones alone. Seal tightly.
  • Place on a baking sheet (or just straight into the oven) and roast until tender, about 1 hour.
  • Unwrap beets, let cool slightly, then peel. Cut beets into quarters.
  • Roast the radishes and kohlrabi: Cut 8 of the radishes into quarters. Cut the kohlrabi into similarly sized chunks. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender.
  • Slice remaining radishes into thin rounds. Toss cooled roasted veggies and fresh radishes in a medium bowl. Add thyme and lemon juice. Season with salt and pepper, and toss gently. 
Notes for the Naked:
  • Kohlrabi is an alien-looking vegetable that tastes like mild broccoli stems. Once peeled, the purple kohlrabi looks just like the white (disappointing...) I bought it because my new roommate is a fan; not sure that I'd go for it again. Potatoes, carrots, or any other root veggie would be a delicious substitute here. 
  • Save your beet and radish stems. They're delicious sauteed or in soup, and are supremely healthy
  • Beet juice stains. Be careful. For a detailed description on roasting beets check out Not Eating out in New York

1 comment:

  1. Wow! Where is that beautiful picture of the beach taken??

    And those roasted veg are to die for!

    ReplyDelete