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Carrot, Beet, and Kohlrabi Salad with Carrot Top/Beet Green Pesto and Lemon Vinaigrette

This delightful salad is dressed with both a herby and rich pesto and a tart lemon vinaigrette.

Ingredients

For the Salad

  • 5 carrots diced
  • 3 beets roasted and diced
  • 1 head kohlrabi peeled and diced
  • 1 bag spring mixed

For the Vinaigrette

  • 1/3 cup olive oil
  • 1/2 lemon zest and juice
  • 1/4 cup rice wine vinegar
  • 1/4 cup lemongrass syrup or 2T lemon juice + 1T honey
  • chili flakes to taste
  • salt to taste

For the Pesto

  • 1 bunch carrot tops roughly chopped
  • 1 bunch beet greens roughly chopped
  • 2/3 cup pine nuts
  • 1/3-2/3 c olive oil
  • 2 cloves garlic
  • lemon juice to taste
  • salt to taste

Instructions

  • Mix salad ingredients together. Set aside.
  • Place vinaigrette ingredients into a bowl and whisk until combined. Add chile flakes and salt to taste.
  • Mix carrot tops, pine nuts, and garlic in food processor until chopped.
  • Add olive oil gradually (while food processor is on) until a paste forms.
  • Add lemon juice and salt to taste.
  • Dress salad with both lemon vinaigrette and pesto. Serve immediately.