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

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Recipe Summary

prep:
30 mins
cook:
1 hr 5 mins
additional:
1 hr
total:
2 hrs 35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Vinaigrette:

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

  • 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

507 calories; protein 17g 34% DV; carbohydrates 53.6g 17% DV; fat 28.2g 43% DV; cholesterolmg; sodium 396.7mg 16% DV. Full Nutrition