Dutch · vegetarian
Organic kohlrabi & beetroot salad
A warm, crisp salad of sautéed kohlrabi and beets with garlic, thyme, a splash of beer, and fresh apple.
27 minLiquid GoldQuality Control
What you need
2
peopleHow Maurice does it
pan-frysimmer
- 1
Dice the beetroot and kohlrabi into bite-sized cubes.
- 2
Heat olive oil and butter in a pan over medium heat.
- 3
Add the diced beetroot and kohlrabi to the pan and sauté for a few minutes.
- 4
Add the crushed garlic and fresh thyme, then pour in the beer.
- 5
Let it simmer for about 12 minutes, tossing occasionally.
- 6
Add the diced apple and cook for 5 more minutes on low heat.
- 7
Squeeze over the lime wedges, season with salt and pepper, and toss well.
- 8
Transfer to a serving plate and serve warm.
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