This recipe was inspired by a friend who has amazing green fingers and can grow all number of things—including kohlrabi—in his garden! Kohlrabi is a strange-looking vegetable – although it looks like a root vegetable, it’s actually part of the cabbage family. Don’t be put off by appearances, it’s easy to prepare as well as deliciously crunchy and fresh. In this salad recipe, it’s paired with the candy beet, also known as chioggia beet—a wonderful pink and white striped candy-cane version of a regular beetroot. Isn’t nature amazing?! If you can’t find candy beetroot in your local store or farmer’s market, any kind of beetroot can be substituted instead. Everything is raw, so in only 10 minutes of preparation time you’ll have whipped up a beautiful pink-coloured side dish that is super easy, healthy and visually stunning!
Kohlrabi, Candy Beet & Pomegranate Salad
- 2 large Kohlrabi
- 3 small Candy beetroots
- 1/2 cup Pomegranate
- 2 tablespoons Spring onions
- A handful Pistachios or cashews (optional)
- 2 tablespoons Extra-virgin olive oil
- 1 Lemon, juiced
- 2 tablespoons Fresh dill
- To taste Sea salt and black pepper
1. Wash and peel the kohlrabi and beetroots.
2. Thinly slice the kohlrabi and beetroots – using a sharp knife, a mandolin, spiralizer or vegetable peeler.
3. Thinly slice the spring onions.
4. Mix in a bowl with the pomegranate, and the nuts, if adding.
5. An optional extra is to lightly toast the nuts in a warm pan for 1 to 2 minutes – but keep a close eye on them as they burn easily.
6. For the dressing, mix together the olive oil, lemon juice and salt and pepper, and then drizzle over the salad.
7. Gently toss the salad to ensure the dressing is mixed in.
8. Sprinkle sumac and fresh dill over the top of the salad.
9. If you’d like the salad extra lemony-fresh, you can also include grated lemon zest on top as a garnish. Voila and enjoy!
Related: Apple Jicama Kohlrabi Salad
Photo: Dr. Kirstie Fleetwood