Beet and Rhubarb Sping Salad
When most people (incluing myself) think of rhubarb, they think of dessert and not salad. However, this delicious receipe may change the way you view this versatile plant. For those of us in Ontario, both rhubarb and beets are in season. Rhubarb is a good source of calcium, vitamin K and antioxidants, and the beets are high in vitamin C, iron and fiber!
- 9 medium beets of various kinds (get different colours if you can!)
- 10½ oz trimmed rhubarb (about 7 stalks), cut on the diagonal into 1 inch pieces
- 2½ tablespoons sugar
- 2 teaspoons white wine vinegar
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- ½ teaspoon ground allspice
- ½ teaspoon Kosher salt
- Freshly ground black pepper
- 1 small red onion, thinly sliced
- ⅔ cup flat leaf parsley
- 3½ oz Gorgonzola (if you don’t like Gorgonzola, try goat cheese instead)
- Preheat oven to 425F.
- Wrap beets individually in foil, place on a baking sheet, and roast in the oven until soft (30-70 minutes, depending on size). Let beets cool, rub off peel, and chop into ¾ inch pieces.
- Meanwhile, toss rhubarb with sugar and spread in a single layer on a foil-lined baking sheet. Bake for 12 minutes, until pieces have softened without becoming mushy. Set aside to cool.
- In a large bowl, combine vinegar, maple syrup, olive oil, allspice, salt, and a dash of black pepper. Add onion and set aside for a few minutes to soften. Add parsley and beets and stir well. Just before serving, add Gorgonzola (or goat cheese) and rhubarb, along with the juices. Gently toss before serving.
Let us know how it turns out for you!
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