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Roasted Rutabaga Salad

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I believe in starting each meal with a salad. It’s a great and easy way to pack some extra veggies, keep yourself from overeating and just generally helps you slow down and savor the meal. But I’ve found that if I’m going to keep this tradition going at my house, I need to find some new and exciting salads to try or my entire family may just revolt against me. I was flipping through Kris Carr’s Crazy, Sexy, Kitchen when I landed on this roasted rutabaga recipe. Rutabaga was certainly different- it’s a way underused veggie in my house- but I was a bit worried about how my family would respond. As they are used to, I tried it anyway and thankfully the result was better than even I could have hoped. I don’t know how but Kris Carr has done it again- this combination of the rutabaga, charred onions and pistachios was so unbelievably tasty. It’s difficult for me to even type this without drooling.

Rutabagas are packed with fiber and contain all the essential dietary minerals. They are loaded with Vitamin C, making them a great vegetable to load up on during this cold and flu season. They also provide up to 45% of the daily recommended calcium dosage- so for those of you participating in Dairy-Free February and worried about your calcium intake, look no further. They are also high in potassium, magnesium and phosphorus and are rich in phytochemicals that are cancer preventative.

Their mild and slightly sweet turnip-like taste makes them a great addition to soups, salads or just alone, roasted or mashed. This recipe suggested garnishing the rutabaga mix with greens, but I just went ahead and made a full salad out of it by serving a top of full serving of a bed of arugula and I highly recommend enjoying it this way.

I think I’ve found a new family favorite- another week safe ????

Rezept für 4 Portionen

Roasted Rutabaga Salad with Charred Onion and Toasted Pistachios

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2 tsp. salt
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1 rutabaga large, peeled and thinly sliced (about 1/4 inch thick)
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1 cup onion very finely diced
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1 tsp. fresh thyme chopped
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2 tbsp toasted pistachios crushed with a knife
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6 cups wild arugula organic

Preheat the oven to 400 degrees.

In a mixing bowl, combine 3 T of olive oil with 2 tsp. of apple cider vinegar and 1 tsp each of salt and pepper and mix with a whisk. Brush the marinade on the rutabaga slices and arrange in a single layer on baking sheets (you may need to do 2 rounds).

Bake rutabagas for 8-12 minutes or until they become tender in the middle. Remove and allow to cool.

Meanwhile, heat a stainless-steel saute pan with the remaining olive oil. When the oil gets very hot, add the onions and cook for about 8-10 minutes or until they are very brown. Halfway through the cooking add the remaining teaspoon of salt and pepper.

Deglaze the onions with the remaining apple cider vinegar. Reduce the vinegar for 2 minutes and remove from heat. Stir in the thyme.

Let the onions and the rutabaga cool.

Divide the arugula into four bowls. Top with rutabaga and onion mix. Sprinkle with pistachios. If needed, drizzle with a little olive oil and serve.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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