Rhubarb, Beet and Blue Cheese Salad

Rhubarb, Beet and Blue Cheese Salad

  • Servings: 4
  • Rating:

Ingredients

1 bunch beets (~3 large), peeled and cut into wedges
1/4 lb rhubarb (~5 narrow stalks), cut into 1-inch lengths on a diagonal
1 Tbsp sugar
2 tsp sherry vinegar (or another relatively mild vinegar)
2 tsp pomegranate molasses
2 Tbsp olive oil (plus additional for roasting the beets)
1 Tbsp maple syrup
1/2 tsp ground allspice
1/4 red onion, thinly sliced into half-moons (or quarter-moons)
1 large handful parsley or celery leaves, plucked from the stems
1/4 cup crumbled blue cheese

Directions

Preheat the oven to 450 degrees Farenheit.

Place the beets in a large saucepan, cover with water by a few inches, and bring to a boil. Reduce the heat until it's just high enough to maintain a simmer, and cook until the beets are just tender enough to be pierced by a fork ~10 minutes. Drain.

Take the par-cooked beets, and place them on a baking sheet and drizzle with a bit of olive oil, stirring to coat. Roast, turning once, until they are beginning to caramelize, ~7-10 minutes per side. If you want, you can also roast the beets whole, wrapped in foil (Ottolenghi's recommendation), then slip them from their skins and cube. Alternately, you can simmer until totally done and skip the roasting altogether (I choose a hybrid method, to avoid having the oven on for an hour but to still take advantage of its caramelizing effects). Set the cooked beets aside in a salad bowl and let cool slightly. Turn the oven down to 400.

While the beets are cooling, place the rhubarb on the baking sheet, and sprinkle with the sugar. Bake until soft but not mushy, ~10-12 minutes, turning (gently) once.

While the rhubarb is roasting, make the dressing. Whisk together the vinegar, pomegranate molasses, olive oil, maple syrup and allspice in a medium-sized bowl. Season to taste with salt and pepper. Add the onion, and let sit for a few minutes to mellow and soften. Pour everything over the roasted beets, along with parsley or celery leaves, and toss to combine. Top with the cooked rhubarb and any of the juices it's given up (it'll be delicate, so don't mush), and scatter the blue cheese. Serve, alone or with crusty bread.