Beetroot & Rhubarb Salad - Phunkey Munkey Print
beetroot

Beetroot & Rhubarb Salad

  • Author: phunkeymunkey

Description

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. 


Scale

Ingredients

  • 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

Instructions

  1. 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. 
  2. 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.
  3. 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.
  4. When the rhubarb is cooked, mix with the cooked beetroot and onion mixture and some freshly chopped parsley.
  5. Optional – finish with vegan cheese. We found that the Violife feta alternative went well with this salad.