Spring Beet Salad with Goat Cheese and Rhubarb Vinaigrette

Roasted red and golden beetsINGREDIENTS

1/2 lb. finely chopped rhubarb
2 cups water
1/4 cup red wine
2 tablespoons honey
2 tablespoons 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 small wedges*
3 tablespoons olive oil
1 1/2 ounces crumbled soft goat cheese
1/3 cup chopped pistachios
Microgreens for garnish (optional)


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 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 the 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 steamer basket and add water to just below steamer basket. Bring water to a boil. Place beets in steamer basket. Reduce heat, cover pan, and cook beets until tender, 15 to 20 minutes. Transfer beets to a plate; refrigerate for 10 minutes.

Whisk olive oil into rhubarb mixture. Add beets and toss gently to coat. Transfer to a serving bowl. Top with crumbled goat cheese, pistachios, and remaining 1 teaspoon fresh thyme leaves. If desired, add a small handful of microgreens for extra color and nutrition.

*Use a mixture of golden and red beets for a colorful presentation.

SOURCE: Adapted from recipe at Health.com

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