RAW BEET, CARROT & KOHLRABI SALAD

Dina_B613 ↓

Mon, Aug 11 2014, 8:24 pm

I made this two nights ago and wanted to share. It's delicious, and makes some of those scary root vegetables less cary.

RAW BEET, CARROT & KOHLRABI SALAD

*I made some changes to the original. This is a great fall recipe for Sukkot.

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

1 generous pound total of beets, carrot and kohlrabi, trimmed
1 tablespoon olive oil
1 tablespoon honey or agave (you can use less)
Zest and juice of a lemon
Fresh dill, chopped (I used dried dill, parsley or cilantro also work in this recipe)
Few drops of Tabasco

Peel and grate the beet. Grate or chop the carrot using a mandoline / Benriner. (There's no need to peel.) Slice off the thick skin of the kohlrabi with a knife, then grate or chop using a mandoline. Scrub the outside of the lemon with a vegetable scrub brush to reduce the amount of pesticides/wax on the peel. Toss with the remaining ingredients.

NUTRITION ESTIMATE
Per Serving: 77 Cal (38% from Fat, 6% from Protein, 56% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 3 g Mono Fat; 12 g Carb; 3 g Fiber; NetCarb9; 8 g Sugar; 25 mg Calcium; 0 mg Iron; 40 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

Changes/Variations: I peeled the beets because it was less messy and the skin didn't come off so easily after sitting in my fridge for 3 weeks. I used golden beets because of the mess, and purple kohlrabi because that's what I had. I cut the honey/agave in half, and added some salt (just a tad) and pepper. I'm not even sure that the salad needed oil.. so you could probably cut back on it if you like low oil/oil-free foods.

Plus, it's kosher l'Pesach, vegetarian/vegan, gluten-free, and parve!

Recipe Source: http://kitchen-parade-veggieve......html