When I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it’s also fantastically healthy. This Beet and Kohlrabi Salad Recipe makes an impressive party side, or even a main course for up to four people.
Salad:
1 bunch Swiss chard – choose a red-stemmed chard or combine red and yellow. Use chard that is less than 10 inches tall so that the stems are relatively fine. Aim for 3 cups chopped chard.
1 fresh kohlrabi – about the size of a tennis ball
1/4 cup red onion
2 baby beets – aim for 1/2 cup total
1/4 cup dried cherries
1/4 cup dried pumpkin seeds
1/4 cup crumbled feta cheese
1/2 cup halved pecans
1 tbsp pure maple syrup (or brown sugar)
1 tbsp butter
Heat butter and maple syrup in a frying pan until the butter sizzles and add the pecan halves. Stir continuously for about 3 minutes, then place the pecans on a cookie sheet to cool.
Pull the chard apart into individual stems/leaves and finely slice across the leaves. Peel and dice the kohlrabi to about 1 cm pieces. Peel and dice the beets to about the same size. Finely sliver the red onion. Mix all of this with the dried cherries, pumpkin seeds, and feta in a large bowl. Add the cooled pecans to the top of each portion.
Vinaigrette:
1/2 cup vegetable oil
2 tbsp honey
1 scant tbsp Dijon mustard
3 tbsp red wine vinegar (or good balsamic vinegar)
1 tsp fresh lime juice
salt and pepper to taste
1/2 cup fresh raspberries (frozen, thawed berries work too)
Combine the dressing ingredients in a food processor, and work to a liquid state. Drizzle this over the prepared salad and toss, or over each portion, and serve.
