Kohlrabi Citrus Salad

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ kohlrabi
• 1 pink grapefruit
• 1 blood orange
• 1 tbsp capers
• 4 tbsp olive oil
• 3 spring onions
• ½ a clove garlic
• 2 tbsp plain yoghurt
• 1tbsp chopped flat-leaf parsley
• salt and freshly ground black pepper
• ¼ celeriac
• 1 lemon
• 1 beetroot

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the kohlrabi, celeriac and beetroot. Cut the kohlrabi and celeriac into thin matchsticks or coarsely grate them, keeping the beetroot in a separate bowl so it does not stain the other vegetables.

2. Cut the peel and pith off the grapefruit, blood orange and lemon. Slice out the segments between the membranes, catching the juice in a bowl, then squeeze the rest of the lemon into that juice.

3. Thinly slice the spring onions, finely chop the half clove of garlic, and chop the parsley. Drain the capers and pat them dry.

4. Make the dressing: whisk the olive oil with the citrus juice, the finely chopped garlic, salt and black pepper until combined. Taste and adjust the seasoning.

5. Mix the plain yoghurt with a spoonful of the dressing and a pinch of salt in a small bowl until smooth.

6. Toss the kohlrabi and celeriac with about half the dressing and let them sit for 10 minutes so they soften slightly.

7. Dress the beetroot separately with a little of the remaining dressing and season it with salt and pepper.

8. Spread the yoghurt on a serving plate, then arrange the kohlrabi, celeriac, beetroot and citrus segments over it. Scatter with spring onions, capers and parsley, drizzle with the remaining dressing and serve.