Creamy Vegan Beetroot Salad
This creamy vegan beetroot salad made with steamed beetroot and kohlrabi cubes and a delicious lemon tahini dressing is super simple to make.
Servings 4 servings
- 2 beetroots large (roughly 400g)
- 1 kohlrabi roughly 300g
- small bunch of parsley
for the dressing
- 2 tbsp tahini
- juice of 1 lemon
- salt and pepper to taste
Peel the beetroots and kohlrabi and cut into small cubes.
Steam the beetroot and kohlrabi cubes for 30 minutes. Then, give it a taste. If they're still too crunchy, steam them a little more.
In the meantime, combine the ingredients for the dressing. If it is too thick, add water until a smooth consistency is reached.
Combine the steamed kohlrabi and beetroot cubes, dressing and roughly chopped parsley. Enjoy!