I'm so in love with this recipe. It's my interpretation of a recipe in Ottolenghi's Plenty More cookbook. Truth be told, I'm in love with most of his recipes, and often dig for inspiration in his cookbooks.
With the local food movement in full force. This dish screams is a west coast BC.
- 4 medium sized beets (don't peel)
- 1 cup chopped rhubarb (sprinkled with 2 TBSP sugar)
- 1/4 cup maple syrup
- 1 tsp allspice
- 2 tsp sherry vinegar
- 1/2 tsp salt
- 1/2 cup grape seed oil
- 1.5 cup walnuts (but any will do)
- 1/2 cup brown sugar + 1tsp water
- 1/2 tsp each- Cayenne, cinnamon, nutmeg, clove, salt
- 10 cups spinach, arugula or mixed greens
- 1/2 red onion -cut in paper thin slices
- 1 Pear or Apple - Sliced thinly
- 1/2 cup blue cheese ( goat cheese is yummy too)
- Place unpeeled beets in saucepan. Cover with water and boil for 30 minute, or until fork easily pokes to the middle. Remove from heat, drain water and transfer to cold water. Once cool, begin rubbing the skins of the beet with thumbs. Beet skins should slide off easily without the need to peel. Slice to desired thickness. Put aside.
- Meanwhile, roast rhubarb and sugar on a parchment lined baking tray at 350 for 20 min. Let cool. (keep tray handy as you'll use it again). Blend rhubarb, maple, allspice, salt, vinegar together, then slowly drizzle in oil as it's blending on medium speed to emulsify.
- Mix sliced beets in with rhubarb dressing place back on parchment and roast for 25 min at 350. Let cool.
- Place brown sugar in frying pan at medium temp. Add water, spices and mix. When sugar is bubbling rapidly, add nuts, stirring for another 2 min on low heat. Then transfer to a baking tray lined with parchment paper. Bake at 350 for 20 min. Let cool, then break nuts apart if sticking together.
- Mix greens, cheese, nuts, beets, onion together. The rhubarb sauce on the beets doubles as the dressing for the salad. Enjoy.
PS. For a different, but similar take on beet salad, try this recipe with Hibiscus Vinaigrette