Roasted Beet and Rhubarb Salad

Roasted Beet and Rhubarb Salad

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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.

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


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

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