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.
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, 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.
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