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Roasted Kohlrabi, Golden Beet, and Fava Bean Salad

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"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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2 h 35 m servings 507
Original recipe yields 2 servings


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  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.


  • 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; 28.2 53.6 17 0 397 Full nutrition

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