Spinach, Beet, and Kohlrabi Salad
Yep, nothing like combining two salads while adding a new ingredient to the mix! Then of course, praying that it tastes good. I got a "Two thumbs up!" for this!
Everything was done by a faulty memory and absolutely no measuring. The original intent was to use just beets and spinach, but I remembered we had kohlrabi to use. Knowing I could eat these raw, I put them through my V-slicer and made nice little sticks out of them.
The beets were wrapped in tin foil (is that still made of tin?) and roasted in a 350 oven for about 45 minutes. Slight overkill as they were small, but not too bad. Once these were done, I let them cool a bit so that I could peel and slice them.
Into a bowl went the kohlrabi and sliced beets. These were mixed with (and here's where the hazy memory came in along with the laziness not to check last years blog posts about this recipe) olive oil, balsamic vinegar, caraway seeds, and a little salt and pepper. As these were marinating, I decided to whip up a little spinach salad dressing. Thus came the dilemma...would a sweet dressing clash with the vinegary dressing. No time to stop now though. I'm committed.
Memory test #2, along with no measurements. Get out the ketchup, sugar, 1 onion that I grated up, and vegetable oil. Oh wait. this takes white vinegar too. Maybe the clash won't be too bad. Again. get out the ketchup, sugar, 1 onion that I grated up, vegetable oil, and some white vinegar. Mix everything but the oil for now. Get out the wire whisk and start to slowly add the oil to get an emulsification working. Looks good! Taste. More sugar. Taste. Not bad. maybe salt and pepper. No idea if this is a good idea, so i just added a little bit. Taste. Done!
Wash and tear the fresh (aka last weeks yet still good) spinach. Test time! In a small bowl I added a little bit of the spinach with the newly created dressing. The beets and kohlrabi needed to be drained to go into this, so into the colander it went. Drain and add to the spinach salad. Taste. Whoa! Surprise! Very very good!
Everything was done by a faulty memory and absolutely no measuring. The original intent was to use just beets and spinach, but I remembered we had kohlrabi to use. Knowing I could eat these raw, I put them through my V-slicer and made nice little sticks out of them.
The beets were wrapped in tin foil (is that still made of tin?) and roasted in a 350 oven for about 45 minutes. Slight overkill as they were small, but not too bad. Once these were done, I let them cool a bit so that I could peel and slice them.
Into a bowl went the kohlrabi and sliced beets. These were mixed with (and here's where the hazy memory came in along with the laziness not to check last years blog posts about this recipe) olive oil, balsamic vinegar, caraway seeds, and a little salt and pepper. As these were marinating, I decided to whip up a little spinach salad dressing. Thus came the dilemma...would a sweet dressing clash with the vinegary dressing. No time to stop now though. I'm committed.
Memory test #2, along with no measurements. Get out the ketchup, sugar, 1 onion that I grated up, and vegetable oil. Oh wait. this takes white vinegar too. Maybe the clash won't be too bad. Again. get out the ketchup, sugar, 1 onion that I grated up, vegetable oil, and some white vinegar. Mix everything but the oil for now. Get out the wire whisk and start to slowly add the oil to get an emulsification working. Looks good! Taste. More sugar. Taste. Not bad. maybe salt and pepper. No idea if this is a good idea, so i just added a little bit. Taste. Done!
Wash and tear the fresh (aka last weeks yet still good) spinach. Test time! In a small bowl I added a little bit of the spinach with the newly created dressing. The beets and kohlrabi needed to be drained to go into this, so into the colander it went. Drain and add to the spinach salad. Taste. Whoa! Surprise! Very very good!
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