g rhubarb stalk, cut on an angle into 2.5cm pieces
g caster sugar
2 tsp aged sherry vinegar
3/4 tbsp balsamic vinegar
2 tbsp maple syrup
2 tbsp olive oil
1/2 tsp ground allspice
1 small red onion, thinly sliced
g flat parsley leaves
g blue cheese or goats cheese
sea salt and cracked black pepper
Method
1
Step 1
Set the oven to 200°C/400°C/gas mark 6. Wrap the beets individually in foil and bake for 40-60 minutes, depending on size. To check, push a sharp knife through to the centre of each one - it should be soft all the way through. Set aside to cool, then peel and cut into a rough 2cm dice.
2
Step 2
Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.
3
Step 3
In a large bowl, whisk the vinegars, maple syrup, oil, allspice and some salt and pepper. Add the onion, set aside for a few minutes to soften; then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.
Ingredients
800 g various beetroots
200 g rhubarb stalk, cut on an angle into 2.5cm pieces