Recently I made put together this salad for a dinner gathering with friends. Now that it's too hot for lettuces, I used beets, kohlrabi and purple onions from our garden. Once you add beets to a recipe, everything it touches turns a beautiful ruby pink. The other day I made another salad using beets, with couscous and chick peas. I like having a cold salad ready to eat in the summertime, and should make more of them.
* 2-4 beets, peeled
* 6-8 kohlrabi, peeled, fibrous parts removed
* 1 small purple onion
* 1-2 small lemons, juice only
* agave nectar, or sweetener of your choice
* fresh salt and pepper
* fresh herbs of your choice, if desired
Combine the dressing ingredients in a measuring cup, gauging the amounts to suit your taste. Cut the onion very finely and add to the bowl. Next, grate the kohlrabi over top. Pour the dressing in and stir. Then grate the beets into the bowl, season with fresh herbs, salt and pepper, and stir all together.
This is so simple it's hardly a recipe. The only thing is the time it takes to grate the vegetables. As I was typing this post, I just thought perhaps sliced cucumbers would go nicely in this salad too. And oh, if you're wondering about the beet greens in the top photo, they dressed up some flower bouquets!
Before you go, will you share one of your favorite summer salads with us?