Roasted Beets, Rhubarb, Strawberries, and Basil

5 from 1 vote

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!

Ingredients

4 people

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

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

Cook Time 1

Total Time 1 30

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!