Roasted Kohlrabi, Golden Beet, and Fava Bean Salad

Golden beets and kohlrabi are two veggies that call out to me from the produce section whenever they come into season.

Prep Time:
30 mins
Cook Time:
1 hrs 5 mins
Additional Time:
1 hrs
Total Time:
2 hrs 35 mins
Servings:
2
Yield:
2 servings

Ingredients

  • ½ cup dried brown fava beans

  • 3 kohlrabi, peeled and cut into 1-inch cubes

  • 3 golden beets, peeled and cut into 1-inch cubes

  • salt and pepper to taste

  • 1 tablespoon olive oil, or as desired

  • salt and pepper to taste

Vinaigrette:

  • 2 tablespoons walnut oil

  • 1 tablespoon olive oil

  • 1 tablespoon honey-ginger balsamic vinegar

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon chopped fresh dill

  • salt and ground black pepper to taste

Directions

  1. Put beans in a medium saucepan, cover with water, and bring to a boil. Turn off heat and leave to soak for about 60 minutes.

  2. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

  3. Combine kohlrabi and beets in a bowl; toss with olive oil and salt. Transfer to the prepared baking sheet.

  4. Roast kohlrabi and beets in the preheated oven until still firm but not hard when poked with a fork, about 35 minutes. Turn once to avoid burning. Return to the bowl and refrigerate.

  5. Remove the shells from the softened fava beans using your fingernails. Discard any that can't be shelled. Return beans to the pot and cover with fresh water. Bring to a boil and reduce heat to medium. Cook until tender but not exploded, checking often, 30 to 45 minutes. Drain and add beans to the bowl with the kohlrabi and beets.

  6. Combine walnut oil, olive oil, balsamic vinegar, chives, dill, salt, and pepper in a small jar with a lid and shake well. Coat the salad with the vinaigrette and season with salt and pepper.

Tips

Cook's Notes:

Kohlrabi greens are edible and can be used in another recipe. Be sure to remove the woody bottom from the kohlrabi.

Use a mix of any fresh herbs you like. If using fresh rosemary in the vinaigrette, use the tiny leaves only and discard the stem.

Nutrition Facts (per serving)

507 Calories
28g Fat
54g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 507
% Daily Value *
Total Fat 28g 36%
Saturated Fat 3g 17%
Sodium 397mg 17%
Total Carbohydrate 54g 19%
Dietary Fiber 24g 85%
Total Sugars 19g
Protein 17g
Vitamin C 195mg 975%
Calcium 138mg 11%
Iron 5mg 28%
Potassium 1872mg 40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.