Rhubarb Beetroot Salad Recipe
Rhubarb Beetroot Salad
Print Recipe
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.
Rhubarb Beetroot Salad Recipe
Rhubarb Beetroot Salad
Print Recipe
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.
Ingredients
  • 6 1/2 cups beets (any mix of beet roots)
  • 2 1/2 cups rhubarb, cut in 1-inch pieces
  • 3 tbs sugar
  • 2 tsp sherry vinegar
  • 3/4 tbs pomegranate juice
  • 2 tbs maple syrup
  • 2 tbs olive oil
  • 1/2 tsp ground allspice
  • 1 small red onion, thinly sliced
  • 2 1/2 tbs parsley leaves, chopped
  • 1/2 cup gorgonzola or blue cheese, crumbled
  • salt and pepper to taste
Servings:
Instructions
  1. Set the oven to 400 degrees F. 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.