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Winter Salad of Raw Veggies

Winter time in Cleveland-- during these long months we are surrounded by white and grey, and sometimes our plates turn into similarly monochrome feasts. But there are plenty of beautiful and bright vegetables to be had this time of year, too: all colors of beets, carrots, turnips, squashes and more. Add in a little pop of green from some hydroponically grown baby lettuces (or grow them yourself indoors), a helpful hit of citrus and you're eating a fresh, vegan salad in no time.

 1 small kohlrabi, thick outer skin peeled off
 2 small beets, greens removed, scrubbed and peeled
 1 medium carrot, scrubbed and peeled
 (additional veggie options: turnips, radishes, butternut squash, daikon)
 Handful baby greens-- mizuna, spinach, arugula
 1 orange or grapefruit, cut away peel so no white pith remains
 1 tbsp honey
 1 tbsp apple cider vinegar
 1 tbsp orange juice
 pinch of salt
 3 tsp - 1 tbsp oil (taste as you mix)
 Walnuts, shaved almonds, or shelled pistachios
 Thinly sliced red onion
 Goat cheese crumbled (optional)

Using your julienne peeler, turn your peeled kohlrabi bulb into small matchsticks and place onto a large serving plate.


Next, turn your peeled carrot and peeled beets into ribbons or very thin slices using your spiralizer set to the large blade rather than the grating blade setting, or your mandoline. Set them on top of your kohlrabi.


Mix up your salad dressing by whisking together everything but the oil in a bowl. Slowly start drizzling in the oil while continuing to whisk, tasting occasionally to see if you need more or less. You can also just shake everything up in a mason jar, but it might not emulsify totally.


Pour the dressing over the veggies and toss gently. Once you toss, the kohlrabi will start to turn pink or yellow from your beets. Allow to rest in the fridge for 10 - 30 minutes.


When ready to serve, toss with the baby greens, segmented orange or grapefruit and then dot the top with nuts and goat cheese (if using.)