Monday, 1 June 2020

Kohlrabi, Carrot and Beetroot Salad


Prepared and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

As regular readers will know, I love root vegetables cooked or raw, and this is a great recipe for using them (including kohlrabi, which often bemuses modern cooks).

Photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.
Kohlrabi.

Ingredients
A kohlrabi
A beetroot
A carrot
A 125 ml pot of plain yoghurt
Dill weed (ideally fresh, but dried works fine too)
A clove of garlic, crushed
2 tbsp red wine vinegar
½ tsp honey
2 tbsp olive oil
Sea salt and freshly ground mixed peppercorns, to taste
Mixed salad seeds (sunflower, pumpkin, linseed, sesame)

Method
  1. Wash, peel and julienne the root vegetables and mix in a bowl.
  2. Whisk together the yoghurt, dill, garlic, vinegar, honey, oil, salt and pepper.
  3. Combine the veggies and the dressing.
  4. Serves 4 or 5, sprinkled with seeds, as an accompaniment to grilled trout, chicken or steak, and new potatoes. 
Prepared and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.
 Shredded kohlrabi.

The veggies came from my local organic market garden, the Jardins Vergers de la Petite Rabaudière (at the market in Preuilly on Thursday mornings or selling from the farm on Tuesday evenings) and the yoghurt from a local dairy farm who delivers to my door.

Photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.
Spring carrots.

Yum

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