Rhubarb and Beetroot Salad with Cheese

Cooking Time

Ingredients

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Ingredients

  • g various beetroots
  • 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
  • 30 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
  • 20 g flat parsley leaves
  • 100 g blue cheese or goats cheese
  • sea salt and cracked black pepper