Best Green Salad With Roasted Beets And Pickled Rhubarb Recipes

Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Green Salad with Roasted Beets and Pickled Rhubarb image

Provided by Sarah Carey

Time 1h25m

Number Of Ingredients 7

3 medium golden beets (1 pound total)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (1/2 cup), plus 2 tablespoons pickling liquid
2 teaspoons Dijon mustard
2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving
2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups)

Steps:

Preheat oven to 400°F. Scrub beets, then place on a piece of parchment-lined foil. Drizzle with 1 tablespoon oil; season with salt and pepper. Wrap in foil and roast until fork-tender, about 1 hour. Let stand until cool enough to handle. Rub off skins and discard. Halve beets and cut into 1/2-inch wedges (you should have 1 1/2 cups).
Whisk pickling liquid into mustard, then gradually whisk in remaining 4 tablespoons oil and dill; season to taste. Toss lettuce, beets, and pickled rhubarb with 2 to 3 tablespoons dressing; season to taste. Serve, sprinkled with more herbs and drizzled with more dressing.

Pickled Rhubarb image

Provided by Sarah Carey

Time P1D

Yield Makes 1 Quart

Number Of Ingredients 7

12 ounces rhubarb
1 1/4 cups distilled white vinegar
1/3 cup sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
1 star-anise pod
3 cloves garlic, smashed and peeled

Steps:

Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

Quick-Pickled Rhubarb Salad image

Provided by Lily Freedman

Yield 4 servings

Number Of Ingredients 10

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper
Special Equipment
A heatproof 1-pint jar

Steps:

Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
Do Ahead
Rhubarb can be pickled 1 week ahead. Keep chilled.