This post is also available in: עברית (Hebrew)
This salad, is a great appetizer, that brings out all the lovely flavors from these vegetables (don’t hesitate about the kohlrabi, it turns out mildly sweet and delicious when baked).
This post is part of my special post for Rosh-Hashana 2016 vegan dinner recipes, check out the rest of the recipes here.
Roasted Beets and Kohlrabi Salad
זמן הכנה
זמן בישול
זמן כולל
Colorful and delicious root vegetables salad
מאת: Moran Raskin
מנות: 4
מרכיבים
- 3 beets
- 3 kohlrabies
- a few table spoons olive oil
- pomegranate concentrate or date syrup
- chives
- salt
הוראות הכנה
- Roast the beets, wrapped in aluminum foil, in an oven pre-heated to 230 C, until they are soft (check every once in a while using a fork, can take an hour or more). Let cool, peel (the peeling will get off easily after baked using just your fingers), and slice thinly using a mandoline slicer.
- Peel the kohlrabies, slice thinly using a mandoline slicer, brush with some olive oil and spread cosher salt on top of the slices and roast in an oven pre-heated to 230 C until the slices brown a bit and the kohlrabies are soft (you can taste one to make sure).
- Arrange the beets and kohlrabi slices one next to the other such that they are touching each other (see pictures) in a round plate.
- Top with olive oil, salt and a bit of pomegranate concentrate or date syrup and chives.
P.S.
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Moran