Yes! Spring’s queen of tartness can be eaten as a main course.
Roasted Beet and Rhubarb Salad
With Orange Tarragon Dressing
From The Domestic Diva
For the dressing: 1 lemon, zested and juiced 1 orange, zested and juiced 1 tbsp tarragon, chopped finely 2 tbsp rice wine vinegar or white balsamic vinegar 1 pinch of nutmeg 1 tsp Dijon mustard ½ cup grapeseed, canola, or olive oil
Salt and white pepper, to taste
Place all ingredients except oil in blender or food processor and pulse. Slowly add oil until the dressing is thick. OR, place all ingredients in a glass jar with a lid and shake vigorously. Taste and adjust seasoning.
For the salad: 1-2 lbs of beets. (red, chioggia, or yellow) olive oil salt and pepper 1 pound rhubarb 1 cup of sugar in 2 quarts of boiling water
1 lb of your favorite spring greens: arugula, spinach, mesclun mix, baby beet greens, etc.
Wash rhubarb and cut into small bite-size bites. Wash beets, toss in oil with salt and pepper, wrap in aluminum foil, and place in a 400-degree oven until tender. Remove from oven, allow to cool, and rub off skins—slice beets into bite-size quarters and place in a bowl. Place rhubarb in boiling water just long enough for rhubarb to become slightly tender—not mushy! Add to beets.
Place greens in a bowl and toss with just enough dressing to coat. Pour out on a platter and sprinkle warm rhubarb and beet mixture over the top and serve. Beets and rhubarb should be warm when placed on the greens. Feta, blue cheese, and slivered almonds make wonderful additions.