The Forked SpoonCrunchy Beet and Kohlrabi Salad Recipe
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Ingredients
Serves 4- 1 lime (juiced)
- 1 orange (juiced)
- 1 large apple (cored and cut into thin matchsticks (I had a Fiji apple on hand, but suggest using a Pink Lady apple or similar))
- 1 tablespoon olive oil
- 2 green onions (chopped)
- 2 tablespoon parsley (minced)
- Feta Cheese (omit for vegan/dairy-free)
- salt + pepper (to taste)
- 1 large kohlrabi (peeled and finely shredded)
- 1/4 cup toasted sunflower seeds
- 2 medium raw beets (peeled an finely shredded)
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Place the shredded kohlrabi, shredded beets, chopped apple, parsley, and green onion in a large salad bowl. In a separate, smaller bowl, whisk together the orange zest, the orange and lime juice, olive oil and salt + pepper. Gently drizzle citrus dressing over the salad and toss to mix.
- Step 2
Sprinkle the salad with toasted sunflower seeds and crumbled feta cheese (if desired).
Interactive, hands-free timers are available in the Supper app.
Place the shredded kohlrabi, shredded beets, chopped apple, parsley, and green onion in a large salad bowl. In a separate, smaller bowl, whisk together the orange zest, the orange and lime juice, olive oil and salt + pepper. Gently drizzle citrus dressing over the salad and toss to mix.
Source: The Forked Spoon
