This vibrant spring salad celebrates the season’s best produce with jewel-toned beets, tangy rhubarb vinaigrette, creamy goat cheese, and crunchy toasted nuts. The balance of earthy, tart, sweet, and savory flavors makes it as beautiful to serve as it is delicious to eat. Perfect for a light lunch, holiday spread, or farmers market supper.
INGREDIENTS:
½ lb. finely chopped rhubarb
2 cups water
¼ cup red wine
2 tablespoons honey
2 tablespoons balsamic vinegar (or red wine vinegar)
2 tablespoons finely chopped shallot
3 teaspoons chopped fresh thyme, divided
Kosher salt and freshly ground black pepper
1 ½ lbs. beets, peeled and cut into thick slices*
3 tablespoons olive oil
1 ½ oz. soft goat cheese, crumbled
1/3 cup toasted walnuts, coarsely chopped (or pistachios)
Microgreens, for garnish
*Use a mix of golden and red beets for extra color.
METHOD:
Make the Rhubarb Vinaigrette
In a medium saucepan, combine rhubarb, water, wine, honey, and vinegar. Bring to a boil over high heat, then reduce to medium and simmer until rhubarb is soft and breaking down, about 10 minutes.
Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard solids.
Return liquid to a clean saucepan and cook over medium heat, stirring occasionally, until reduced to about 1/3 cup, 5–7 minutes.
Transfer to a bowl and stir in shallot, 2 teaspoons thyme, and ½ teaspoon each of salt and pepper. Chill in the refrigerator for 10 minutes.
Cook the Beets
Place a steamer basket in a large pot with water just below the basket. Bring to a boil, then add the beets. Cover, reduce heat, and steam until tender, 15–20 minutes.
Transfer to a plate and refrigerate for 10 minutes to cool slightly.
Assemble the Salad
Whisk olive oil into the rhubarb reduction to finish the vinaigrette. Add beets and toss gently to coat.
Arrange on a serving platter. Sprinkle with goat cheese, toasted walnuts, and remaining thyme. Garnish with microgreens before serving.
