Kohlrabi and Fennel Salad on Beetroot Carpaccio with Green Asparagus in Filo Pastry

5 from 6 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 626 kcal


  • 4 Pc. Kohlrabi
  • 2 Pc. Fennel bulbs
  • 3 Pc. Boiled beetroot
  • 2 packet Walnuts
  • Honey
  • 1 Pc. Goat cheese
  • Asparagus green
  • 1 packet Filo pastry
  • 1 Msp Mustard
  • 3 tbsp Oil
  • 1 tbsp Vinegar
  • Parsley
  • Olive oil
  • Salt
  • Pepper


  • Cut the kohlrabi and fennel into pieces and blanch.
  • Finely slice the cooked beetroot and line the plates with it.
  • Brush with olive oil, a little salt and pepper and set aside.
  • Make the dressing out of oil, vinegar, parsley, salt and pepper and place the kohlrabi and fennel in it.
  • Fry the green asparagus briefly and spicy in a pan, then wrap in the filo pastry and refrigerate.
  • Just before serving, grate the goat cheese and let the walnuts lightly caramelize in the honey, then add to the salad mixture.
  • Place the salad on the beetroot, add the asparagus and decorate with parsley if desired.


Serving: 100gCalories: 626kcalCarbohydrates: 4.5gProtein: 3.2gFat: 66.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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