Grilled yellow beets, crunchy kohlrabi and red onion marinade

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Preparation

Place beets in a large pot of salted water and cook at low heat until tender, i.e., until the tip of a knife slides easily into beets (40 to 50 minutes depending on their size).

Let cool slightly, then trim both the stems and root ends of each beet. Peel beets by sliding your thumbs against their flesh. It may be necessary to use a knife.

Meanwhile, peel red onion and cut into “petals”, or small triangular segments starting from the top down. Separate onion and firmly pack its pieces in a mason jar.

In a small pot, bring to a boil red wine vinegar, brown sugar, and 100 ml of water. Pour this marinade into the Mason jar containing the onion, season with pepper, to taste, and let cool. (*) This base can be stored, covered, in the refrigerator for several weeks.

Quarter beets lengthwise, depending on their size and coat with half the olive oil, on a baking sheet. Season with salt and pepper and brand on each side, on the barbecue at very high temperature. Set aside.

To make dressing: in a mixing bowl, whisk together honey, mustard, remaining olive oil and lemon juice until perfectly blended. Set aside in a large bowl.

Peel and slice kohlrabi very thinly using a vegetable slicer. A knife may also be used, but it makes it more difficult to obtain consistently thin slices.

Place grilled beets, kohlrabi slices and some marinated onion (to taste; well drained) in the large bowl containing dressing. Season if needed, toss, and serve.

Source: Martin Juneau