ROASTED KOHLRABI, GOLDEN BEET, AND FAVA BEAN SALAD
Steps:
- Put beans in a medium saucepan, cover with water, and bring to a boil. Turn off heat and leave to soak for about 60 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Combine kohlrabi and beets in a bowl; toss with olive oil and salt. Transfer to the prepared baking sheet.
- Roast kohlrabi and beets in the preheated oven until still firm but not hard when poked with a fork, about 35 minutes. Turn once to avoid burning. Return to the bowl and refrigerate.
- Remove the shells from the softened fava beans using your fingernails. Discard any that can't be shelled. Return beans to the pot and cover with fresh water. Bring to a boil and reduce heat to medium. Cook until tender but not exploded, checking often, 30 to 45 minutes. Drain and add beans to the bowl with the kohlrabi and beets.
- Combine walnut oil, olive oil, balsamic vinegar, chives, dill, salt, and pepper in a small jar with a lid and shake well. Coat the salad with the vinaigrette and season with salt and pepper.
Nutrition Facts : Calories 507.4 calories, Carbohydrate 53.6 g, Fat 28.2 g, Fiber 23.7 g, Protein 17 g, SaturatedFat 3.3 g, Sodium 396.7 mg, Sugar 19.4 g
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Md Masraful Rana
[email protected]This salad is a bit pricey to make, but it's worth the splurge. The fresh ingredients and unique flavors make it a special dish.
Adenike Ifedayo
[email protected]I'm not a big fan of fava beans, but I really enjoyed them in this salad. They added a nice crunch and texture.
Shahzad Iqbal
[email protected]This salad is a great way to get kids to eat their vegetables. The sweet roasted vegetables and tangy dressing make it a hit with kids.
iLP 213
[email protected]This salad is a great make-ahead dish. You can roast the vegetables and make the dressing ahead of time.
Clifford Tafanehama
[email protected]I love the bright colors of this salad. It's so visually appealing.
Md nil
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some leftover roasted beets and kohlrabi and this salad was the perfect way to use them up.
Darlene Ackerland
[email protected]I'm always looking for new ways to cook kohlrabi and this salad is a great option. The roasting process brings out the sweetness of the kohlrabi.
Sibusiso Zulu
[email protected]I made this salad for a picnic and it was perfect. It's easy to transport and it held up well in the heat.
Jahanzeb Ali Malik
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The roasted vegetables are so flavorful and the dressing is perfect.
minicooperc08
[email protected]I'm not a big fan of beets, but I really enjoyed them in this salad. The roasting process mellowed out the flavor.
Steven LaMarche
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with vitamins and minerals.
Pabel Forest
[email protected]I love the combination of sweet and savory in this salad. The roasted beets and kohlrabi are perfectly balanced by the tangy dressing.
Francis Abana
[email protected]This salad is so easy to make and it's a great way to use up summer vegetables.
Khanpakhi Khan
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavors and textures of the roasted vegetables.
Muhammed Farhan
[email protected]This roasted kohlrabi, golden beet, and fava bean salad is a delicious and healthy dish that is perfect for a summer meal. The vegetables are roasted until tender and slightly caramelized, and the dressing is light and refreshing.