Roasted Beet and Kohlrabi Salad

Author: Krista Long

Ingredients:
6-8 Beets, peeled, quartered, stems reserved
2 Green Onions, chopped
½ Head Kohlrabi, diced
3 tbsp Sunflower Oil
¼ Cup Fresh Parsley, chopped
Optional Chopped Walnuts

Directions:
1. Preheat the oven to 425F. Toss the peeled beets and reserved stems in 2 tablespoons sunflower oil and arrange them in a single layer on a large baking sheet. Roast the beets for 30 minutes, until they are caramelized and tender.
2. While the beets are roasting, heat the remaining tablespoon of sunflower oil in a medium saucepan over medium heat. Sauté the chopped onions and kohlrabi for 5 minutes, until they are tender. Add the beet greens and sauté them for 2 to 3 minutes, until they are just cooked through and wilted. Transfer the greens, onions and kohlrabi to a large serving bowl. Add the beets. Top with fresh parsley.

ChapterSalads