Best Rhubarb Beets Recipes

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GREEN SALAD WITH ROASTED BEETS AND PICKLED RHUBARB



Green Salad with Roasted Beets and Pickled Rhubarb image

Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.

Provided by Sarah Carey

Categories     Food & Cooking     Salad Recipes

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.

RHUBARB & BEETS



Rhubarb & Beets image

Rather than tempering rhubarb's tartness with refined sugar, roast it with beets instead.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

Slices of rhubarb's ruby stems
Halved baby beets
Olive oil
Salt and pepper
Chopped toasted walnuts

Steps:

  • Toss rhubarb slices with olive oil and beets. Season with salt and pepper, and roast at 375 degrees until tender. Top with walnuts to finish.

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