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Categories:
beans golden beets salt olive oil salt vinaigrette walnut oil olive oil honey-ginger balsamic vinegar fresh chives dill salt
Viewed: 39 - Published at: 4 years agoIngredients
- 1/2 cup dried brown fava beans
- 3 kohlrabi, peeled and cut into 1-inch cubes
- 3 golden beets, peeled and cut into 1-inch cubes
- salt and pepper to taste
- 1 tablespoon olive oil, or as desired
- salt and pepper to taste
- Vinaigrette:
- 2 tablespoons walnut oil
- 1 tablespoon olive oil
- 1 tablespoon honey-ginger balsamic vinegar
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- salt and ground black pepper to taste
Method
- Put beans in a medium saucepan, cover with water, and bring to a boil. Turn off heat and leave to soak for about 60 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Combine kohlrabi and beets in a bowl; toss with olive oil and salt. Transfer to the prepared baking sheet.
- Roast kohlrabi and beets in the preheated oven until still firm but not hard when poked with a fork, about 35 minutes. Turn once to avoid burning. Return to the bowl and refrigerate.
- Remove the shells from the softened fava beans using your fingernails. Discard any that can't be shelled. Return beans to the pot and cover with fresh water. Bring to a boil and reduce heat to medium. Cook until tender but not exploded, checking often, 30 to 45 minutes. Drain and add beans to the bowl with the kohlrabi and beets.
- Combine walnut oil, olive oil, balsamic vinegar, chives, dill, salt, and pepper in a small jar with a lid and shake well. Coat the salad with the vinaigrette and season with salt and pepper.
