Marinated Beets and Kohlrabi with Ginger
Scrub beets thoroughly and cut leaves into 10 cm (approximately 4 inch) strips. Rinse and trim kohlrabi.
Fill a pot fitted with a steamer insert with 1/2 liter (approximately 2 cups) salted water. Add beets and kohlrabi and steam about 40 minutes.
Peel and cut cooked beets and kohlrabi lengthwise into very thin slices. Arrange slices decoratively on plates. Peel and finely dice ginger and onion and sauté in 1 tablespoon oil. Deglaze with vinegar and set aside to cool. Mix with the remaining oil. Spoon ginger and onion mixture over the vegetables and season lightly with salt and pepper. Cover with foil and let marinate at least 1 hour. Serve garnished with chives.