Crunchy root vegetable salad

 

About the many beetroots I bought last week: I bake on Tuesday some chocolate beetroot brownies not good at all; and cooked for dinner a mushroom and beetroot barley risotto which turned out too bland to post the recipe. And I made this crunchy and colourful salad with fresh beetroot, carrot and kohlrabi – and it was good!

The quantities in the recipe are for 3-4 people. It’s ready in less than 20 minutes.

Ingredients

• 2 medium carrots
• 1 medium kohlrabi
• 1 medium raw beetroot
• 2 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar
• 1 garlic clove, peeled and finely minced
• ½ teaspoon of Dijon mustard
• Salt
• Pepper
• Optional: fresh coriander or flat-leaf parsley

Preparation

Prepare the carrots, kohlrabi and beetroot: trim, peel and cut into thin sticks (alternatively they can be grated). Reserve.

In a serving bowl, add the olive oil, vinegar, garlic, mustard, season with salt and pepper to taste, and mix until smooth. Add the root vegetable sticks, and toss well.