10½ oz trimmed rhubarb (about 7 stalks), cut on the diagonal into 1 inch pieces
2½ tablespoons sugar
2 teaspoons white wine vinegar
2 teaspoons pomegranate molasses
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
Instructions
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, molasses, 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 and rhubarb, along with the juices. Gently toss before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/05/28/beet-and-rhubarb-salad/