4 people

Roasted Beets

  • 4 large red beets
  • 3 tbsp olive oil
  • 1 tsp salt


  • 4 stalks rhubarb cut into 1 inch pieces
  • 1 cup sauternes or sweet wine
  • 1 cup water
  • 1 tbsp salt
  • 1/4 cup sugar


  • 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

Nutritional information

Calories: 261kcalCarbohydrates: 55gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 3121mgPotassium: 1247mgFiber: 11gSugar: 41gVitamin A: 227IUVitamin C: 87mgCalcium: 126mgIron: 3mg
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people

How to roast beets

  • 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

  • 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

  • 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!
    strawberry Rhubarb, Beet

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