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Dinner Tonight: Rhubarb and Beet Salad
Paula Gallagher on
Known for it's very tart flavor and bright red stalks, rhubarb is a versatile vegetable can enhance any meal. Packed full of nutrients including B complex vitamins, vitamins C and K, calcium, potassium and manganese, rhubarb could be considered a superfood.
If you have never cooked with rhubarb, it is very easy to prepare. Keep in mind that the redder the stalk, the more nutrient dense it is. Chop away the green leafy parts (they are toxic), and clean the rhubarb by wiping it with a damp cloth. Pull the stringy parts away from the stalk and now you are ready to use it!
Rhubarb and Beet Salad
• 4 medium beets, washed
• 1 1/2 cups rhubarb, cut into 1 1/2 inch diagonal slices
• 1/4 cup local honey
• 2 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 4 cups mixed salad greens
• 1/2 cup chopped walnuts
• 3 1/2 oz soft goat cheese
• Salt and pepper
Place whole beets in a preheated 400 F oven and bake until a knife pierces the skin easily (check in 20 minutes). Set aside to cool, then peel and cut into bite-size pieces.
Toss the rhubarb with honey and place on a parchment-lined cookie sheet and bake for about 10 minutes, then let cool.
In a large bowl whisk together oil and vinegar, salt and pepper to taste. Add greens, beets and walnuts and toss well. Plate salads and top with roasted rhubarb and some goat cheese. ENJOY!
Photo from here, with thanks.
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