Cilantro Black Bean Beets

* Note: In order to cook everything quickly and evenly, and to avoid over-cooking, mince/chop all of the ingredients before you begin cooking. Also, the beets will tint everything red, so don’t worry about cleaning your knife or cutting board until you’ve chopped everything, and don’t worry about keeping the cooked beets separate because eventually, everything will be mixed together.

Chop beet, kohlrabi, white onion, celery the same size (¼ – ½” cubes).

Heat olive oil in large skillet; add ¼ of the garlic and fry until golden, then add beets. Sauté until crisp-tender (around 4 minutes) and remove to bowl.

Sauté kohlrabi (adding olive oil as necessary) and another ¼ of the garlic until almost crisp-tender (2 minutes), then add celery and white onion, and sauté until crisp-tender (2 minutes); salt to taste and remove to bowl with beets.

Add black beans to skillet with remaining garlic and crushed red pepper, and sauté a few minutes until black beans are almost heated through. Return cooked vegetables to skillet, and heat through. Stir in green onions and cilantro. Remove from heat.

Serve hot over rice or cold as a salad.