Kohlrabi and Beetroot with Marinade and Ginger

Ingredients

• 2 bulbs beetroot (with leaves)
• 2 bulbs kohlrabi
• 1 bunch chives
• Herb salt
• 4 tbsp vinegar
• 2 tbsp grape seed oil
• 1 small onion
• 3 cm fresh ginger
• pepper to taste

Instructions

1. 1.

   Wash the beetroot thoroughly and trim the leaves back to about 10 cm. Peel the kohlrabi.

2. 2.

   Place both in a pot with roughly 0.5 l of salted water and steam for about 40 min.

3. 3.

   After steaming, peel them and slice lengthwise into very thin rounds. Arrange decoratively on plates. Peel the ginger and onion, dice finely, sauté in 1 tsp oil, deglaze with vinegar, set aside, cool, then mix with the remaining oil. Drizzle over the vegetables, season lightly with pepper and salt. Cover with foil and marinate for at least 1 h. Serve garnished with chives.