|Monthly Recipes Archive|
Rhubarb, a Minnesotan spring delicacy, is normally served as a dessert. Experience the fresh local flavor of rhubarb in a whole new way in this gourmet salad.
6 ½ C beets (any mix of beet roots)
2 ½ C rhubarb, cut in 1 inch pieces
3 tbsp sugar
2 tsp sherry vinegar
¾ tbsp. pomegranate juice
2 tbsp maple syrup
2 tbsp olive oil
½ tsp ground allspice
1 small red onion, thinly sliced
2 ½ tbsp. parsley leaves, chopped
½ C gorgonzola or blue cheese, crumbled
salt and pepper to taste
Set the oven to 400F. Wrap the beets individually in foil and bake for 40-70 minutes, until beets are soft all the way through. Set aside to cool, then peel and dice. Toss the rhubarb with the sugar, spread over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool. In a large bowl, whisk the vinegar, molasses, maple syrup, oil, allspice, salt, and pepper. Add the onion, set aside for a few minutes to soften, and then add the parsley and beets. Stir to combine, and just before serving, gently fold in the rhubarb, its juices, and the cheese.