You have to try this amazing, perfect summer salad recipe with beets, strawberry, rhubarb, pistachio, and basil. This salad is one that you will continue to come back to!
Here is a fantastic appetizer or salad recipe perfect for those hot summer nights. This recipe really captures a lot of the summer flavors all on one plate. You have your earthy root vegetable from the beets, paired with the tartness of the rhubarb. You get the sweetness from the strawberries and crunch from the pistachio.
You finish with small amounts of boldness from the blue cheese and white balsamic topped with small amount of micro sweet basil. This might sound like a lot of complication or steps to this dish but I can assure that this is a really easy and delicious salad. Here is the recipe I hope you enjoy it!
Roasted Beets, Rhubarb, Strawberries, and Basil
Roasted Beets
- 4 large red beets
- 3 tbsp olive oil
- 1 tsp salt
Rhubarb
- 4 stalks rhubarb (cut into 1 inch pieces)
- 1 cup sauternes (or sweet wine)
- 1 cup water
- 1 tbsp salt
- 1/4 cup sugar
Salad
- 1 pint strawberries (cut in half)
- 6 tbsp white balsamic vinegar
- 6 tbsp olive oil
- 1/2 tsp salt
- 1/2 oz micro basil
- 1/4 cup st. andres blue cheese
- 1 salt (and pepper to taste)
How to roast beets
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Turn your oven or grill on 400 degrees. Take 3 tbsp of olive oil and drizzle over the red beets. Season with salt and place them in the oven or grill. Roast for 1 hour roughly until they are tender all the way through. Use a cake tester to check the doneness Don't worry about the outside of the beets getting a little burnt if you are grilling them. Take the beets out of the oven or grill and allow to cool. Once cool you can peel some of the burnt outer skin off if desired. If not, leave it on, it will taste really good with a roasted flavor.
How to cook rhubarb
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Place all the ingredients in a small pot with a pinch of salt. Bring to a simmer and cook for 5-7 minutes until the rhubarb start to get tender. Turn off
To Finish
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Place strawberries, and beets into a bowl. In another small bowl mix oil, vinegar, and a pinch of salt. Then spoon a full tbsp over the strawberries and beets. Season everything with salt and pepper. Then divide the beets and strawberries up onto four different plates. Then finish the plate with blue cheese, pistachios, rhubarb, basil and a final drizzle of olive oil. Serve and enjoy this fantastic summer salad!
