Roasted Rhubarb and Beet Salad - alive magazine
4 medium beets, washed 1 1/2 cups (350 mL) rhubarb, cut into 1 1/2 in (3 cm) diagonal slices 1/4 cup (60 mL) honey 2 Tbsp (30 mL) extra-virgin olive oil 2 Tbsp…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 4 medium beets, washed
- 1 1/2 cups (350 mL) rhubarb, cut into 1 1/2 in (3 cm) diagonal slices
- 1/4 cup (60 mL) honey
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) balsamic vinegar
- Dash each of salt and pepper
- 4 cups (1 L) mixed organic greens
- 1/2 cup (125 mL) walnuts
- 3 1/2 oz (100 g) soft goat cheese
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