Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its nearly always treated as a fruit with a tart flavour like cooking apples or gooseberries. Contrasting earthy flavours make a great base for this salad. Serve mixed with vegan cheese to add protein as well as more flavours and textures.
- 300 g raw beetroot
- 300 g rhubard cut into 3cm pieces
- 30 g sugar
- 2 tbsp sherry vinegar
- 3/4 tbsp molasses
- 2 tbsp maple syrup
- 2 tbsp oil
- 1/2 tsp ground allspice
- 1 red onion, thinly sliced
- 20 g fresh parsley, chopped
- salt / pepper
- Place washed beetroot on some foil, sprinkle with olive, salt and pepper and bake at 180 °C for about 40 minutes or until cooked. When cool enough to handle peel and dice into 2 cm cubes.
- In a bowl mix together the cooked diced beetroot, 1 thinly sliced red onion, 2 tsp sherry vinegar, 3/4 tbsp pomegranate molasses, 2 tbsp maple syrup, 2 tbsp oil, 1/2 tsp ground allspice, salt & pepper. Set aside for a few minutes for the flavours to infuse.
- Cut rhubarb into 3 cm pieces and mix with 30 g caster sugar. Roast at 180 °C for about 12 mins – or until the rhubarb is soft but not mushy.
- When the rhubarb is cooked, mix with the cooked beetroot and onion mixture and some freshly chopped parsley.
- Optional – finish with vegan cheese. We found that the Violife feta alternative went well with this salad.