Kohlrabi Salad with Heirloom Beets & Kohlrabi Greens is fresh and tricks me into thinking spring is around the corner. BTW, IMO kohlrabi rocks raw, not cooked.
The WHY of Kohlrabi: Correct pronunciation: coal-ROB-ee.
It’s delicious and one of the top vitamin C foods, with more than 100 percent of your daily vitamin C needs in just one cup!
The taste of kohlrabi is similar to a broccoli stem (though milder and sweeter), a mild radish, and jicama.
The leaves have a taste akin to collard greens, but less “green.”. It’s loaded with phytochemicals that help prevent damage to the cells of our bodies and boost our overall health.
Oh, you’ve got this! Now we just need Spring to show up! 💕
Makes 2 to 4 servings
2 small to medium kohlrabi (save the greens – you’ll use them in this recipe!)
1 to 3 tablespoons extra virgin olive oil
Juice of 1/2 to 1 lemon
Freshly ground black pepper
1 to 3 varieties of roasted beets (I love golden and chioggia)
Fresh flat-leaf parsley, chiffonade or sliced into ribbons
- Peel and julienne the kohlrabi into matchsticks. Toss with olive oil, lemon, salt and pepper
- Slice the kohlrabi greens into ribbons for a health boost and to show your commitment to #zerowaste 🌱
- Cube a roasted beet or two, and add to the salad
- Check the seasonings and add more lemon, olive oil, and salt and pepper to taste.