Kohlrabi, Apple and Beetroot Salad

If your garden or farmers market is overflowing with fall roots, try this colorful salad. Any fresh eating apple will work fine; a mix of several varieties would be even better.

(Serves 4-6)

Ingredients

  • 2 large kohlrabi (1/2 a large celeriac root works too)

  • 2 medium beets

  • 6 large beet leaves

  • 3 firm, fresh eating apples

  • a handful of fresh cilantro leaves - roughly chopped

  • 1 garlic clove - crushed

  • 2 oz. extra virgin olive oil

  • 1 .5 oz. apple cider vinegar

  • salt and pepper to taste

Directions

  1. Peel the kohlrabi (celeriac), cut in quarters, and slice thinly by hand or mandoline.

  2. Peel off the leathery and hairy spots on the beets, and grate coarsely.

  3. Cut the apples into quarters, core, and slice thinly by hand or mandoline.

  4. Wash and dry the beet greens. Stack and roll them, and then thinly slice through the rolls to form ribbons of green.

  5. In a small bowl, macerate the garlic in the oil and vinegar.

  6. Mix the vegetables and the cilantro in a large bowl. Add in the oil , vinegar and garlic. Toss. Add salt and pepper. Don’t skimp on the salt.

  7. Arrange on plates and serve.