Roasted Beet and Pickled Rhubarb Salad with Gorgonzola | James Beard Foundation

Name: Roasted Beet and Pickled Rhubarb Salad with Gorgonzola | James Beard Foundation
Total time: 90 min
Ingredients: 1 large piece rhubarb; 1 cup water; 1/4 cup rice wine vinegar; 1/4 cup sugar; 1/4 cup plus 2 tablespoons water; 1 star anise; 1 1/2 teaspoons cinnamon; 3/4 teaspoon cayenne pepper; 3/4 teaspoon cloves; 1 1/2 cups chopped walnuts; 4 medium red or yellow beets, or a combination of both colors, tops and bottoms removed; 2 shallots, peeled; 4 cloves garlic; 1/2 bunch thyme; 1/2 cup olive oil; Salt; pepper; 3 tablespoons honey; 2 tablespoons pomegranate molasses; 1/8 teaspoon cumin; 1/8 teaspoon smoked paprika; 1/4 cup plus 2 tablespoons Greek yogurt; 2 cups frisée; 1/4 cup crumbled gorgonzola

www.jamesbeard.org

Pickled rhubarb matchsticks add a touch of tartness to this roasted beet salad.

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Ingredients

1 large piece rhubarb
1 cup water
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 cup plus 2 tablespoons water
1 star anise
1 1/2 teaspoons cinnamon
3/4 teaspoon cayenne pepper
3/4 teaspoon cloves
1 1/2 cups chopped walnuts
4 medium red or yellow beets, or a combination of both colors, tops and bottoms removed
2 shallots, peeled
4 cloves garlic
1/2 bunch thyme
1/2 cup olive oil
Salt
pepper
3 tablespoons honey
2 tablespoons pomegranate molasses
1/8 teaspoon cumin
1/8 teaspoon smoked paprika
1/4 cup plus 2 tablespoons Greek yogurt
2 cups frisée
1/4 cup crumbled gorgonzola