Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette

Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette

Alex and I have a saying — “healthy is delicious”. I’m sure it’s not original, but it’s one of the first things we learned when we cut back on processed foods in favor of whole and natural ones.

It seems contradictory — how can something be healthy if it tastes good too? But as we learned more and tasted more, we found that eating healthy tasted actually better than most of the unhealthy foods out there. It was like we had discovered a rainbow of new flavors we never knew existed.

This refreshing salad brings some of that rainbow to life. Who knew raw beets, kohlrabi (our new favorite winter vegetable!), carrots, and kale, tossed with a tangy and sweet grapefruit vinaigrette, could taste so good? We’ve added some pepitas for some salt and crunch, and grapefruit slices for sweetness (if you can stay patient enough to peel them!). We’re fair-weather beet fans ourselves, but we actually really liked them raw in this salad – they added just the right raw crunch without being overpowering.

We created this recipe especially for the Indy Winter Farmer’s Market, where you should be able to pick up each of the fresh ingredients (except for the grapefruit, of course!) in this salad (while supplies last!).

Do you have any healthy foods you find to be addicting-ly delicious? Our favorites: roasted sweet potatoes and cauliflower

Beet, Kale and Kohlrabi Salad with Grapefruit Vinaigrette
 
by:
Makes: 4
What You Need
  • 1 bunch kale
  • 1 bunch lettuce
  • 1 beet
  • 1 kohlrabi
  • 2 carrots
  • Sunflower seeds or pepitas
  • 1 grapefruit
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
What To Do
  1. Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi and beet, and chop them into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.
  2. If desired, remove the sections from ½ of the grapefruit and peel them.
  3. In a small canning jar, combine: juice from ½ grapefruit (a little over ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.
  4. To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and pepitas or sunflower seeds.

 

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10 thoughts on “Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette

  1. Bevin

    Definitely agree with your point about whole, healthy foods being delicious! I found once I started in on them there’s just no time for processed junk because there are so many good-for-you foods to explore.

    Bevin
    magnoliareverie.blogspot.com

    Reply
  2. Laura

    Gorgeous salad! Nice inspiration for winter fare. And I’ve had similar “A ha!” kind of moments with healthy/seasonal eating. Once you get used to the good stuff, it’s so hard to enjoy anything else with the same enthusiasm.

    Reply
    1. Sonja Post author

      Thanks, Laura! Yes, we’re hooked on the good stuff — and it does make everything seem to pale in comparison :)

      Reply
  3. sarah

    This looks lovely. I have a grapefruit-honey dressing I make, and I love the sweet-tartness of it. I’ll have to try yours out this week. And, I love beets! What great flavors.

    Reply

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