• ½ lb carrots, peeled and grated (about 3)
  • ½ lb kohlrabi or turnip (about 1 medium-large), peeled and grated
  • 1-2 tart apples, such as Granny Smith, Spitzenberg or Pink Lady, quartered and cored
  • ½ lb beets, peeled and grated (about 3)
  • ¼ cup safflower or grapeseed oil
  • 1 tsp sesame oil
  • ¼ cup fresh lemon juice
  • 2 tsp honey or agave nectar, warmed
  • 1 tsp salt
  • Freshly ground black pepper, to taste
  • ¼ cup fresh Italian parsley or celery leaves, torn


  1. Combine carrots, kohlrabi, apple and beets in a salad bowl.
  2. Whisk oils, lemon juice, honey, salt and pepper in a small bowl. Pour over vegetables; toss to coat. Add parsley leaves; toss again.

Serves 8

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