Roasted root vegetables, like golden beets, are perfect for a warm salad when paired with rhubarb and spicy arugula. The tartness of rhubarb complements the natural sweetness of the beets in a colorful spring combination. Chopped walnuts and roasted Walnut Oil give extra crunch and flavor in this exceptional side dish.

Roasted Beet and Rhubarb Salad

Name: Roasted Beet and Rhubarb Salad
Yield: 2
Ingredients: 2 rhubarb, sliced into 2-3inch pieces (leaves removed); 2 Tbsp La Tourangelle Walnut Oil; One bunch Halved baby beets; Handful of fresh arugula; Handful of walnuts, chopped; Salt and pepper to taste

Rated 5 stars by 2 users

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Author:

La Tourangelle

Ingredients

2 rhubarb, sliced into 2-3inch pieces (leaves removed)
2 Tbsp La Tourangelle Walnut Oil
One bunch Halved baby beets
Handful of fresh arugula
Handful of walnuts, chopped
Salt and pepper to taste

Directions

Toss rhubarb slices with La Tourangelle Walnut Oil and beets.
Season with salt and pepper. Roast in a covered dish (such as a small dutch oven) at 375 degrees until tender, approximately 25 minutes.
Remove from oven and let cool. Save the roasting juices for plating.
Divide arugula between two bowls and spoon the roasted beets and rhubarb onto the arugula.
Drizzle with roasting juices and chopped walnuts.

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Roasted Beet and Rhubarb Salad

Roasted Beet and Rhubarb Salad

Servings

Prep Time

Cook Time

Author:

Ingredients

Directions

Idioma