Kohlrabi isn't a vegetable I use often, but it has an ever - so -
slightly sweet taste when
roasted and along with naturally
sweet beets, it balanced the flavours beautifully in this meal.
And for a reason: the red
beet with its
slightly sweet and naturally earthy taste is super versatile (you can eat it raw, cooked,
roasted, fermented or juiced) and almost always in season.