Description
Farm fresh beet and kohlrabi salad with tart apple, toasted pecans, and finished with a fresh herb and lemon vinaigrette.
Ingredients
For the vinaigrette:
2 garlic clove, minced
2 T. fresh lemon juice
2 T. champagne vinegar
1/2 cup pure olive oil
1 tsp dijon mustard
1 Tablespoon granulated stevia
1/2 tsp kosher salt
1/4 cup fresh basil, chiffonade
2 T. fresh oregano, chiffonade
For the salad:
2 1/2 cups beets
1 1/2 cups kohlrabi
1 1/2 cups granny smith apples
3/4 cup pecans, toasted
Instructions
Mince the garlic for the vinaigrette. Place in a medium size bowl or small blender.
Add remaining ingredients, except for the fresh herbs. Combine well, either with a wire wisk or in your blender.
Add the herbs. Combine lightly. Set aside.
Toast the pecans in a skillet over medium heat for about 5 minutes, stirring occasionally.
Peel the outer layer of the beets and cut off each of the ends.
Remove the outer flesh from the kohlrabi.
Chop the vegetables and fruit to your desired manner. (Directions for matchstick cuts are listed in above text.)
Combine all ingredients together and serve.
Nutrition
- Serving Size: 3/4 cup
- Calories: 207
- Fat: 20.3
- Carbohydrates: 6.75
- Protein: 1.9
