Raw Beet, Carrot & Kohlrabi Salad ♥ Colorful Salad Recipe

Today's salad recipe: Colorful salad of raw grated vegetables, raw beet, raw carrot and raw kohlrabi. Low carb. Weight Watchers 1 point.

It's no surprise to regular readers that I love-love-love recipes for beets. (There's even a beet rivalry. Am I the reigning 'beet queen'? Or is my friend the beet princess gaining ground?) In part, it's because once beets (what the beet princess calls beetroot) are cooked (whether roasted, boiled or microwaved), there are so very many different ways to use them. Once they're cooked, beets are the ultimate convenience vegetable. Just look at all the quick recipes which call for cooked beets, each recipe is marked with this symbol .

But -- raw beet? Really?! Last week at the farmers market, Ronnie from On the Wind Farm mentioned that his wife chops up raw beet and carrot for a salad. And here it is -- isn't the color glorious?! Thank you, Ronnie, for the great tip! Because the pieces are so small, if you didn't know the vegetables were raw, well, you wouldn't. This salad lasted for a couple of days, the texture and color stayed good so I wouldn't hesitate to make a big batch. That said, it's easy enough to put together 'just enough' for now.

I brightened the earthy vegetables with fresh dill, to my taste a brilliant choice. No surprise, since Carrot Coins with Dill is so good, so is Beet Röesti.

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FAVORITE RAW SALAD RECIPES
~ Zucchini Carpaccio, so simple, so beautiful ~
~ Celeriac Rémoulade, the French classic ~
~ Salad with Japanese Turnip, the hakurei turnip found at farmers markets ~

~ more "unusually raw" recipes ~
~ more recipes for a mandoline or Benriner ~

RAW BEET, CARROT & KOHLRABI SALAD

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

1 generous pound total of beets, carrot and kohlrabi, trimmed
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco

Grate the beet. (There's no need to peel, the grater will just push the skins back.) Grate or chop the carrot using a mandoline / Benriner. (There's no need to peel.) Slice off the thick skin of the kohlrabi with a knife, then grate or chop using a mandoline. Toss with the remaining ingredients.

NUTRITION ESTIMATE
Per Serving: 77 Cal (38% from Fat, 6% from Protein, 56% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 3 g Mono Fat; 12 g Carb; 3 g Fiber; NetCarb9; 8 g Sugar; 25 mg Calcium; 0 mg Iron; 40 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

KITCHEN NOTES
My thinking: the smaller the beets, the more tender they'll be and the easier to cut up while raw. That said, I did find the beet fussy to slice on the mandoline and switched to a grater with large holes.
I used kohlrabi to fill out a small supply of carrot and beets. So kohlrabi is optional but it was easier to cut with the mandoline and has the same texture as the beets and carrots so worked quite well, actually. It also picked up the beet color so honestly, there was no telling the salad wasn't half beet and half carrot.
Anyone new to the sharp blade of the slicer called a Benriner or mandoline will want to review tips for safely using a Benriner / mandoline

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Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
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