Roasted Kohlrabi, Golden Beet, And Fava Bean Salad

Name: Roasted Kohlrabi, Golden Beet, And Fava Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried brown fava beans; 3 kohlrabi, peeled and cut into 1-inch cubes; 3 golden beets, peeled and cut into 1-inch cubes; salt and pepper to taste; 1 tablespoon olive oil, or as desired; salt and pepper to taste; Vinaigrette:; 2 tablespoons walnut oil; 1 tablespoon olive oil; 1 tablespoon honey-ginger balsamic vinegar; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh dill; salt and ground black pepper to taste

Servings: persons

1/2 cup dried brown fava beans
3 kohlrabi, peeled and cut into 1-inch cubes
3 golden beets, peeled and cut into 1-inch cubes
salt and pepper to taste
1 tablespoon olive oil, or as desired
salt and pepper to taste
Vinaigrette:
2 tablespoons walnut oil
1 tablespoon olive oil
1 tablespoon honey-ginger balsamic vinegar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
salt and ground black pepper to taste

1
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.
2
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
3
Combine kohlrabi and beets in a bowl; toss with olive oil and salt. Transfer to the prepared baking sheet.
4
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.
5
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.
6
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.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup dried brown fava beans, 3 kohlrabi, peeled and cut into 1-inch cubes, 3 golden beets, peeled and cut into 1-inch cubes, salt and pepper to taste, and more.

Yes, Roasted Kohlrabi, Golden Beet, And Fava Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!