Beet and Rhubarb Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 9 medium beets of various kinds
  • 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
  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. 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/