My friend Joan passed on this great article about rhubarb from Alive and it included this awesome recipe for a scrumptious summer salad. The article itself provided information on rhubarb and also highlighted some of its medicinal benefits. I made this for dinner on Sunday night and absolutely loved it. Tim thought is was very good, but he isn’t a lover of goat cheese and said he would substitute feta for it next time. I can’t say the kids loved it, but it is a little different than anything they’ve had before. For me, it was pure perfection…..loved the combination of flavours! This was a perfect dinner salad for our family, but would also be a fabulous side dish to serve company.
Pamela Durkin’s Roasted Rhubarb and Beet Salad:
- 4 medium beets
- 1 1/2 cups rhubarb, cut into 1 1/2″ diagonal slices
- 1/4 cup honey
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp balsamic vinegar
- salt and pepper
- 4 cups mixed greens
- 1/2 cup walnuts
- soft goat cheese (or feta)
- Preheat the oven to 400 degrees and place the washed beets in the oven to bake. Remove when they can be pierced easily with a knife or fork. (About 45 minutes to an hour depending on the size.). Set the roasted beets aside to cool. Peel and slice.
- Toss the rhubarb with the honey in the same measuring cup used to measure the rhubarb. Spread on a parchment-lined baking sheet and roast for about 6 to 10 minutes until tender, but not mushy. Set aside to cool.
- After emptying the rhubarb and honey onto a baking sheet, I used the same cup to make the dressing, so there was a bit of honey remaining from the original mixture. To the scant amount of remaining honey, add the oil, vinegar and salt and pepper. Whisk together.
- Toss the greens, beets and walnuts with the dressing to coat evenly. Divide evenly onto 4 salad plates and top with rhubarb and crumbled goat cheese.