from: Dishing up the Dirt
- 1 medium-sized Kohlrabi
- 2 medium-small Beets
- 3/4 C Whole Milk Yogurt
- 3 Tbs minced Dill
- 3 Tbs minced Parsley
- 1-2 Garlic Scapes, minced
- 2 Tbs Red Wine Vinegar
- 1/2 tsp Honey
- 2 Tbs extra virgin olive oil
- a few hefty pinches of fine sea salt and ground black pepper
Preparation
Peel kohlrabi. Using a sharp knife or a mandolin slice the beets and kohlrabi into thin rounds. Then stack and slice the rounds into thin matchsticks. Toss together and place the veggies in a bowl. Whisk together the yogurt, dill, parsley, garlic, vinegar, honey, oil, salt, and pepper. Taste test and adjust seasonings as needed. Pour the dressing into the bowl with the kohlrabi and beets. Mix until well combined. Options: Add toasted walnuts, add other veggies, and sprinkle with additional salt and pepper to taste.