INGREDIENTS
1/2 lb. finely chopped rhubarb
2 cups water
1/4 cup red wine
2 tablespoons honey
2 tablespoons balsamic vinegar (or red wine vinegar)
2 tablespoons finely chopped shallot
3 teaspoons chopped fresh thyme
Kosher salt and black pepper
1 1/2 lbs. beets, peeled and cut into thick slices*
3 tablespoons olive oil
1 1/2 ounces crumbled soft goat cheese
1/3 cup toasted walnuts, coarsely chopped (or pistachios)
Microgreens for garnish
METHOD:
Rhubarb Vinaigrette:
In a saucepan, combine rhubarb, water, wine, honey, and vinegar.
Bring mixture to a boil over high heat, then reduce heat to medium and simmer until rhubarb is soft and begins to break down about 10 minutes.
Place a wire-mesh strainer over a bowl. Pour the rhubarb mixture into the strainer, pressing solids to extract liquid. Discard solids. Place strained liquid in a clean saucepan. Return to heat and cook, stirring occasionally until liquid is reduced to 1/3 cup, about 5 minutes.
Transfer to a bowl. Stir in shallot, 2 teaspoons of thyme, and 1/2 teaspoon each salt and pepper. Refrigerate for 10 minutes.
Prepare Beets:
In a large stockpot with a tight-fitting lid, place a steamer basket and add water just below the steamer basket. Bring water to a boil. Place beets in the steamer basket. Reduce heat, cover pan, and cook beets until tender, 15 to 20 minutes. Transfer beets to a plate; refrigerate for 10 minutes.
Assembly:
Whisk olive oil into the rhubarb mixture. Add beets and toss gently to coat. Transfer to a serving platter. Top with crumbled goat cheese, toasted walnuts, and the remaining 1 teaspoon of fresh thyme leaves. If desired, scatter a small handful of microgreens on top for extra color and nutrition.
*Use a mixture of golden and red beets for a colorful presentation.
SOURCE: Adapted from a recipe at Health.com
