A delicious summer side dish, perfect for a sunny BBQ! Goes great with halloumi and chicken.
1 large kohl rabi (cut into thin matchsticks)
4 beetroots (washed)
4 carrots (washed and peeled)
Zest and juice of 1 lemon or lime
Pre heat the oven to 180°C.
Wash the beetroots, remove the leaves and cut in half. Place in a baking tray and drizzle with olive oil. Roast for around 15 minutes, until beginning to soften but still firm. Then remove from the oven and allow to cool for a bit.
Wash and peel the carrots. Grate using the thick side of a cheese grater into a large bowl.
Add the slice kohl rabi and kale to the bowl.
When the beetroots are cooled, grate the beetroot into the bowl. Mix all the ingredients.
Add 2-3 tbsp of natural yoghurt to the bowl and mix well so all the ingredients are coated in a layer of yoghurt. Add the zest of the lemon or lime, and then the juice. Mix well.
Add a generous helping of pepper and serve.
Serving Size: 4 people (as a side dish)
Cook Time: 20 minutes