Beetroot and Rhubarb Salad | Guest Recipes | Nigella's Recipes | Nigella Lawson

Name: Beetroot and Rhubarb Salad | Guest Recipes | Nigella's Recipes | Nigella Lawson
Ingredients: beetroots of various kinds (or, if you can't get them, one type is fine); 300 grams trimmed rhubarb (cut at an angle into 2.5cm pieces); 30 grams caster sugar; 2 teaspoons sherry vinegar; ¾ tablespoon pomegranate molasses; 2 tablespoons maple syrup; 2 tablespoons olive oil; ½ teaspoon ground allspice; 1 small red onion (thinly sliced) - 75g; 20 grams fresh parsley leaves; 100 grams creamy gorgonzola cheese (or similar blue cheese, torn into small chunks); salt; black pepper

www.nigella.com

For someone who didn't grow up with rhubarb, this vegetable (or stalk?) is a bit of an oddity.

Keywords

Summer
Fun
Middle Eastern Inspired
Nibbly
Egg Free
Gluten Free
Nut Free
Vegetarian
Guest Recipe

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Ingredients

beetroots of various kinds (or, if you can't get them, one type is fine)
300 grams trimmed rhubarb (cut at an angle into 2.5cm pieces)
30 grams caster sugar
2 teaspoons sherry vinegar
¾ tablespoon pomegranate molasses
2 tablespoons maple syrup
2 tablespoons olive oil
½ teaspoon ground allspice
1 small red onion (thinly sliced) - 75g
20 grams fresh parsley leaves
100 grams creamy gorgonzola cheese (or similar blue cheese, torn into small chunks)
salt
black pepper