Dishing Up the Dirt

Kohlrabi & Beet Salad with Yogurt & Dill

This salad celebrates two of my favorite vegetables–the often overlooked kohlrabi (which just so happens to be damn delicious!) and sweet, earthy beets. I kept the veggies raw for a crunchy, creamy and refreshing salad. This is a great side dish to acompany roasted chicken, grilled steak, or even served alongside trout or another mild white fish. The leftovers keep for a few days in the fridge (and even remain quite crunchy– just leave off the nuts!) This is a recipe that we’re highlighting for our CSA members this week because they’re all receiving quite a bit of kohlrabi and beets these days and this salad is a great use of the harvest. I hope you all enjoy this refreshing salad as much as we do.

Cheers from Tumbleweed Farm

Kohlrabi & Beet Salad with Yogurt & Dill

Prep Time: 25 minutes    Cook Time: 0 minutes    Serves: 4-6 as a side

  • 1 medium-sized kohlrabi
  • 2 medium-small beets
  • 3/4 cup whole milk yogurt
  • 3 tablespoons minced dill
  • 3 tablespoon minced parsley
  • 1 clove of garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon honey
  • 2 tablespoons extra virgin olive oil
  • a few hefty pinches of fine sea salt and ground black pepper
  • 1/4 cup chopped walnuts, lightly toasted on the stove top


  1. Trim the leaves and stems from the kohlrabi and the beets (reserve for another use). 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.
  2. Whisk together the yogurt, dill, parsley, garlic, vinegar, honey, oil, salt, and pepper. Taste test and adjust seasonings as needed.
  3. Pour the dressing into the bowl with the kohlrabi and beets. Mix until well combined. Add the toasted walnuts and sprinkle with additional salt and pepper to taste.


Use this recipe as a guide and adjust measurements and ingredients as necessary

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