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Recipe Detail Page
Beets with Rhubarb Salad
Spring 2015
We used a soft sheep’s milk cheese from Monforte Dairy called Belle, but any sheep’s milk cheese that has a soft texture works. Sheep’s cheese has a mellow taste in recipes and is a welcome change from the ubiquitous goat cheese, although you can use it if sheep’s cheese is not available.
Serves 4
BEET SALAD
2 orange beets
1 red beet
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) chopped shallots
Salt and freshly ground pepper
RHUBARB COMPOTE
6 oz (175 g) rhubarb, cut in ½ inch (1 cm) pieces
⅓ cup (80 mL) red wine vinegar
3 tbsp (45 mL) port
⅓ cup (80 mL) granulated sugar
1 piece orange peel, no pith, 1 inch (2.5 cm) long
½ tsp (2 mL) salt
Pinch cayenne
VINAIGRETTE
1 tsp (5 mL) white wine vinegar
½ tsp (2 mL) honey
3 tbsp (45 mL) olive oil
TO FINISH
5 oz (150 g) crumbled soft sheep’s milk cheese
Microgreens, optional
1 Preheat oven to 350°F (180°C).
2 Place beets individually in foil. Combine oil, shallots and seasoning in a bowl. Pour over beets and twist the top of the foil together.
3 Bake for 1½ to 2 hours or until very tender. Remove foil and cool. Peel beets and cut into chunks.
4 Combine rhubarb, vinegar, port, sugar, orange peel, salt and cayenne in a saucepan and bring to a simmer. Remove from heat and let sit at room temperature for 30 minutes. Drain well through a strainer for 15 minutes. Reserve rhubarb, which will have a firm texture.
5 Return rhubarb juice to saucepan and bring to a boil. Reduce heat and simmer for 3 minutes or until thick and syrupy. Remove from heat and reserve.
6 Whisk together vinegar, honey and olive oil. Season with salt and pepper. Toss beets and reserved rhubarb with vinaigrette.
7 Pool or place a streak of compote on individual plates, top with beets and finish with crumbled cheese and microgreens, if desired.
Serves 4
