Beet and Kohlrabi Salad with Dill and Sesame Honey Vinaigrette

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Beets and kohlrabi are found in farmer’s markets at this time of year as they both ripen about the same time. This recipe is a charming way to present both in a colorful cool summer salad but it also works well in the fall and winter where in the Northwest both can be found in the local co-op or grocery store.

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Earthy nutritious beets are often paired with dill, as is kohlrabi. Amusingly, kohlrabi is trending right now as the new “it” vegetable however many have enjoyed it for years. It is a variety of wild cabbage that has an edible swollen stem. Eaten raw it has a crunchy slightly spicy taste similar to radishes. Cooked it takes on a pleasant mellow flavor like a cooked broccoli stem. It is stocked full of minerals, vitamins, fiber, and phytochemicals which boosts metabolism, improves digestion, aids in weight loss, regulates blood pressure, and improves nerve and muscle functions. As if the flavor and nutritional qualities are not enough reasons to like this salad add the nutty and sweet flavor and nutrients of the sesame honey vinaigrette to highlight this incredible salad.

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4  servings



2 beets

2 kohlrabi, peeled, halved, ¼ inch slices

1 tablespoon sunflower seed oil

1 teaspoon sea salt (divided)

¼ teaspoon fresh ground black pepper

½ cup goat cheese, crumbled (optional)

2 teaspoons sesame seeds

2 tablespoons fresh dill, chopped (divided)


2 ½ tablespoons sunflower seed oil

½ teaspoon toasted sesame oil

1 ½ teaspoons fresh lemon juice

1 teaspoon honey (preferably locally sources)

½ teaspoon lemon zest

¼ teaspoon sea salt


1.     Preheat the oven to 400°F.

2.     Wash the beets. Wrap in foil. Place on a sheet pan and roast in the oven for about one hour. A paring knife should easily pierce the center of the beet when done. Peel and slice the beets in half and one-fourth inch slices. Season with one-half teaspoon salt and pepper. Cool at room temperature.

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3.     Coat the kohlrabi slices with the olive oil on a parchment or Silpat mat lined sheet pan. In a single layer sprinkle with one-half teaspoon salt. Place in the oven and roast for ten to fifteen minutes until tender but still slightly crisp. Remove from the oven and let cool on a rack.

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4.     Meanwhile make the dressing by whisking the sunflower oil, sesame oil, lemon juice, honey, lemon zest, and salt together. Or place in a small jar and shake just before serving.

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5.     When the beets and kohlrabi are cooled place the beets on a platter or distributed on four individual plates. Both vegetables can be diced if preferred to slices. Sprinkle one tablespoon of the dill on top of the beets. Top with the kohlrabi and one tablespoon dill.

6.     Drizzle the vinaigrette over the top. Top with the goat cheese and sesame seeds.

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