Beet and Rhubarb Salad

By: Adapted from Yotan Ottolenghi’s recipe from www.theguardian.com.

Rhubarb, also known as pieplant, is used mostly for desserts in the United States, but in other parts of the world it’s often prepared as a vegetable. Try it out in this main-dish salad, dazzling with vibrant shades of red and pink.

Time: Preparation 1 hours 30 mins

Serving: 4

Ingredients

• 1 3/4 pounds beets
• 3/4 pound rhubarb
• 1/4 cup powdered sugar
• 2 teaspoon vinegar
• 2 teaspoon pomegranate molasses
• 2 tablespoon maple syrup
• 2 tablespoon olive oil
• 1/2 teaspoon allspice
• 1 red onion
• 3/4 cup parsley
• 1 cup blue cheese
• salt
• pepper

Preparation

1. Preheat oven to 400˚F. Wrap each beet in aluminum foil, and bake for 40-70 minutes, depending on how large they are, until tender when pierced through the middle. Set aside to cool. When cool enough to handle, peel and chop.
2. Combine the rhubarb and powdered sugar in a mixing bowl, stirring well. Place on a parchment-lined baking sheet, and roast for 10-12 minutes, until tender but not mushy. Set aside.
3. In a large bowl, whisk together the vinegar, pomegranate molasses, maple syrup, olive oil, allspice, and a pinch of salt and pepper. Add the red onion and allow to sit for a few minutes in the dressing. Add the beets and parsley, and gently fold to combine. Taste, and add more salt and pepper as needed. Just before serving, gently fold in the rhubarb and its juices. Serve topped with crumbled blue cheese.