Roasted Kohlrabi Golden Beet And Fava Bean Salad Recipes

Steps:

• Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
• Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.

Steps:

• Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

Steps:

• Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
• Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
• Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
• Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.

Steps:

• Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
• For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
• Shake jar until dressing ingredients are thoroughly mixed.
• Pour dressing over salad and mix ingredients until well coated.
• Refrigerate at least 1 hour before serving.
• Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
• Makes 4 main dish or 6 side-dish servings.
• Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.

Steps:

• Mix together beans and chopped vegetables.
• season with pepper and garlic salt.
• add vinegar and oil.
• mix together well.
• Let marinate for minimum of 2 hours.

Steps:

• Toss all ingredients and marinate overnight at room temperature or for 2 days in the refrigerator