Week 3 - 2013

Raw Beet and Kohlrabi Salad

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4
1 generous pound total of beets and kohlrabi, trimmed
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco

Grate the beet. (There's no need to peel, the grater will just push the skins back.)
Slice off the thick skin of the kohlrabi with a knife, then grate or chop using a mandoline. Toss with the remaining ingredients.

http://www.bittersweetcsa.com/recipe/raw-beet-and-kohlrabi-salad

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Beet, Kale and Kohlrabi Salad with Grapefruit Vinaigrette

by: a Couple Cooks

Makes: 4

What You Need

• 1 bunch kale
• 1 bunch lettuce
• 1 beet
• 1 kohlrabi
• 2 carrots
• Sunflower seeds or pepitas
• 1 grapefruit
• 4 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper

What To Do

1. Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi and beet, and chop them into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.
2. If desired, remove the sections from ½ of the grapefruit and peel them.
3. In a small canning jar, combine: juice from ½ grapefruit (a little over ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.
4. To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and pepitas or sunflower seeds.

 http://www.acouplecooks.com/2013/01/beet-kale-and-kohlrabi-salad-with-grapefruit-vinaigrette/

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