Kohlrabi Beet Salad Recipes

KOHLRABI /BEET SALAD

KOHLRABI /BEET SALAD image

Categories Salad Vegetable No-Cook Vegetarian Quick & Easy High Fiber

Yield 6

Number Of Ingredients 10

Ingredients

1 large kohlrabi (peeled)
1 large beet
2 medium carrots (peeled or unpeeled but washed)
1-2 green onions or chives
For topping: 1/2 cup roasted coarse broken almonds (or cashews)
for dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1-2 TBS maple or agave syrop (optional)
Salt and pepper to taste

Steps:

Use large grating blade of food processor and shred first 3 ingredients. Empty into a lage bowl. Mix in chopped green onion. Combine oil, vinegar and syrop using a whisk and mix into prepared vegies. Refridgerate. Before serving sprinkle and mix in chopped almonds. Will keep in fridge 5-7 days.

WARM KOHLRABI SALAD

Warm Kohlrabi Salad image

Provided by Nancy Fuller

Categories side-dish

Time 30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

3 pounds kohlrabi, peeled and quartered (about 4 kohlrabi)
4 medium carrots
2 cloves garlic
1/4 cup olive oil
1 quart cherry tomatoes (multi-color if available)
4 scallions, sliced thin
2 packed cups parsley leaves, chopped
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper

Steps:

Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.

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