Beet and Kohlrabi Salad Recipe

When I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it’s also fantastically healthy. This Beet and Kohlrabi Salad Recipe makes an impressive party side, or even a main course for up to four people.

Salad:

1 bunch Swiss chard – choose a red-stemmed chard or combine red and yellow. Use chard that is less than 10 inches tall so that the stems are relatively fine. Aim for 3 cups chopped chard.

1 fresh kohlrabi – about the size of a tennis ball

1/4 cup red onion

2 baby beets – aim for 1/2 cup total

1/4 cup dried cherries

1/4 cup dried pumpkin seeds

1/4 cup crumbled feta cheese

1/2 cup halved pecans

1 tbsp pure maple syrup (or brown sugar)

1 tbsp butter

Heat butter and maple syrup in a frying pan until the butter sizzles and add the pecan halves. Stir continuously for about 3 minutes, then place the pecans on a cookie sheet to cool.

Pull the chard apart into individual stems/leaves and finely slice across the leaves. Peel and dice the kohlrabi to about 1 cm pieces. Peel and dice the beets to about the same size. Finely sliver the red onion. Mix all of this with the dried cherries, pumpkin seeds, and feta in a large bowl. Add the cooled pecans to the top of each portion.

Vinaigrette:

1/2 cup vegetable oil

2 tbsp honey

1 scant tbsp Dijon mustard

3 tbsp red wine vinegar (or good balsamic vinegar)

1 tsp fresh lime juice

salt and pepper to taste

1/2 cup fresh raspberries (frozen, thawed berries work too)

Combine the dressing ingredients in a food processor, and work to a liquid state. Drizzle this over the prepared salad and toss, or over each portion, and serve.

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