Health Notes

Recipe: Getting to the Root of Good Nutrition

by admin on August 16, 2017

It’s fresh, it’s different, and it takes great advantage of all those root vegetables coming of age in your garden. Beets and kohlrabi are packed with vitamins, minerals and anti-oxidants.

Not familiar with kohlrabi? Kohlrabis have a taste and texture similar to broccoli stem or cabbage, but are milder and sweeter. Those that are young and tender are more crisp and have a pleasant, rich flavor. But besides being delicious, kohlrabis are very nutritious, teeming with carotenes, vitamin-A, vitamin-K, minerals, and the B-complex group of vitamins.

Get to the root of good nutrition with the taste of kohlrabi and beets in this recipe from Methodist Hospital’s Café 8303 Chef Mike Flanagan.

Fall Beet & Kohlrabi Salad


  • 3 C Arugula greens
  • 2 C Spring mix
  • ½ C Shredded napa cabbage
  • ½ C Canned sliced beets
  • ½ tsp Toasted sunflower seeds
  • ½ tsp Crumbled feta cheese
  • 4 oz Chicken breast grilled & julienned
  • 1 C Shredded kohlrabi
  • 2 Tbsp Balsamic vinaigrette
  • 2 tsp Fresh basil
  • 2 tsp Sweet chili sauce
  • Pinches of cayenne, salt, pepper, chili flakes and parsley
  • Curry powder
  • Ginger powder
  • Flour


Grill chicken breast, slice julienne-style and set off to the side.

Pickle beets by whisking together the sweet chili sauce with a pinch of cayenne, salt, pepper, chili flakes and parsley. Pour the mixture over beets and set off to the side.

Mix curry and ginger powder with flour and lightly coat the kohlrabi. Fry in 0 trans fat oil and hold on paper towel.

Create the dressing by chopping fresh basil then pulsing in a food processor with the balsamic vinaigrette.

Assemble the salad in order of ingredients. Finish with the dressing and top with the fried kohlrabi.”>

Makes one salad.


Chef Michael Flanagan is a graduate of The Culinary Institute of America (CIA) who has been involved in the Omaha food community for more than 40 years. His love of food has been fostered by a number of chefs in the area, including those at Abrahams Catering and The French Café. His passion for food continues to grow through his role in the Methodist Hospital Food and Nutrition Team as well as through his involvement in fundraising efforts for community organizations such as the March of Dimes.
Chef Michael Flanagan


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