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Roasted Rhubarb and Beet Salad

Ingredients Required:

1kg English Rhubarb (s)



2 Candy Striped Beetroot (Bunched)(s)



Olive Oil
Salt and Pepper (to taste)
Organic Greens

4 medium beets, washed.
1 1/2 cups (350 mL) rhubarb, cut into 1 1/2 in (3 cm) diagonal slices.
1/4 cup (60 mL) honey.
2 Tbsp (30 mL) extra-virgin olive oil.
2 Tbsp (30 mL) balsamic vinegar.
Dash each of salt and pepper.
4 cups (1 L) mixed organic greens.
1/2 cup (125 mL) walnuts.
3 1/2 oz (100 g) soft goat cheese.


  1. Preheat oven to 400 F (200 C).
  2. Place whole beets in oven and bake until knife pierces the skin easily. Set aside to cool, then chop.
  3. Toss rhubarb with honey. Spread out onto parchment-lined baking sheet and roast for about 10 minutes. The rhubarb should be tender, but not mushy. Set it aside to cool.
  4. In large bowl whisk together oil and vinegar and season with salt and pepper. Add mixed greens, beets, and walnuts; toss well.
  5. Divide evenly on 4 salad plates, and top with rhubarb and crumbled goat cheese.

By Pamela Durkin