Photo by: Colin Campbell

Kohlrabi, apple and beetroot salad

Print Recipe

2 large kohlrabi
3 apples (cox is best)
2 medium beetroot
40g coriander, roughly chopped, plus extra for garnish
1 garlic clove, crushed
55ml cider vinegar or white wine vinegar
50ml extra virgin olive oil
Salt and pepper

Serve this salad together with a hearty veg tart or a roasted chicken or fish. Serves 4-6


Peel the kohlrabi, cut in half and slice thinly. Core the apples and slice to the same thickness. Peel the beetroot and grate coarsely on a cheese grater or shred on a mandolin.
Mix together all the vegetables in a large bowl, then add the rest of the ingredients. Stir well, taste and season - you can afford to be generous with the salt. Pile up on a serving plate and garnish with extra chopped coriander.

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Perfect with

  1. Extra Virgin Olive Oil, Planeta, 500ml

    An extra special extra virgin oil to finish salads with or for dipping bread

    Extra Virgin Olive Oil, Planeta, 500ml

  2. Riesling vinegar

    An elegant alternative to cider vinegar: fruity, floral and refreshing

    Riesling vinegar

  3. Plenty More

    PLENTY MORE opens the window even further onto the ever-expanding world of vegetables, grains and legumes.

    Plenty More


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