Citrus Beet & Rhubarb Salad

by Elise Schwartz | June 23, 2010 12:20 PM

We happened upon some more rhubarb from a friend this week, our lucky day!  Here’s a fresh spin on using rhubarb in something other than a dessert.  :)  I was inspired to do this salad from one I had a Good Earth a while back, possibly even last spring.

This salad won’t qualify for the Advanced Plan, but it’s a refreshing summer salad that Core followers can enjoy.

[1]

Beet, Rhubarb, and Orange Salad
Makes 2-3 servings

4 red and/or yellow beets
Sea salt to taste 
2 Tbsp coconut oil

3 c filtered water
2 tsp powdered stevia
1 pound peeled and trimmed rhubarb stalks, cut into 1/2″ slices
1/2 tsp orange zest
3 large oranges
2 Tbsp Bragg’s apple cider vinegar
1 Tbsp fresh lemon juice
1 Tbsp minced shallot
2 Tbsp olive oil
3 tsp raw honey

10 fresh mint leaves, coarsely chopped

Sea salt to taste
Fresh black pepper to taste
3 c watercress sprigs (or other salad greens)
Top with raw goat cheese (optional, we didn’t have any but I bet it’d be good!)

1.)  Preheat oven to 400°F. Place beets on large sheet of foil. Drizzle with 1 tablespoon coconut oil; sprinkle with sea salt.  Wrap beets in foil.  Roast beets until tender when pierced with fork, about 1 hour.  Unwrap and cool beets.  Peel, then chop into bit size pieces.

2.)  Bring 3 cups water, 3 tsp honey, and pinch of sea salt to simmer in large saucepan.  Add chopped rhubarb.  Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy).  Using slotted spoon, transfer rhubarb to platter and cool completely. (Beets and rhubarb can be made a day in advance!)

3.)  Grate enough peel from 1 orange to measure 1/2 teaspoon, transfer to small bowl and reserve for dressing. Segment the oranges[2], working over the orange zest bowl to catch juices (squeeze membranes to release juice before throwing away). Add orange segments to a separate large mixing bowl.

4.)  In the small bowl, whisk together orange zest, orange juice, apple cider vinegar, lemon juice, minced shallot, stevia, mint leaves and 2 tablespoons olive oil into bowl.  Season dressing with sea salt and pepper.

5.)  Time to plate:  Lay down a bed of watercress.  Add beet mixture on top and garnish with raw goat cheese/pine nuts/slivered almonds if desired.

Endnotes:
  1. [Image]: http://1.bp.blogspot.com/_Qlt6p9Yi38E/TBaHZVl750I/AAAAAAAAC_I/Ohl0LEo8aJA/s1600/BeetOrangSalad.jpg
  2. Segment the oranges: http://www.youtube.com/watch?v=kQr9QQLtBU0

Source URL: http://healingcuisinebyelise.com/2010/06/citrus-beet-rhubarb-salad.html