Root Vegetable Salad


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  • 3 - 4 red or white Kohlrabi turnips, julienned
  • 1 - 2 carrots, sliced
  • 1 - 2 golden beets, sliced
  • 1 orange, peeled and segmented
  • 1/3 cup blueberries, halved
  • 3 - 4 mint leaves, chopped
  • 4 slices Hellim (Halloumi) cheese, grilled and diced (optional)
  • 1 orange, juice and zest
  • 1 lemon, juice and zest
  • 3 tbsp garlic oil
  • 1 tsp blueberry honey
  • 1 - 2 pinches of salt
  • Pinch of pepper


1. In a small bowl, whisk together the orange juice, orange zest, lemon juice, lemon zest, blueberry honey, salt and pepper.

2. Drizzle in the garlic oil while whisking and continue to whisk until the dressing is well blended. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

3. In a separate bowl, combine Kohlrabi turnips, carrots, beets, orange segments, blueberries, and mint leaves, then toss in dressing.

4. Add additional salt and pepper to taste.


In a skillet on high heat, add olive oil. Once hot, add slices of Hellim cheese. Once browned, flip and repeat. Remove cheese from heat and slice into crouton-sized cubes. Add to salad as garnish.