I don't even like beets, but I was so excited to come across FRESH beets at my local Greenmarket the other weekend I couldn't resist snatching the leafy bunch. The skin was moist and clean, almost preciously so. What a welcome change after a winter of scraggly, dusty beetroots. I also bought some bright stalks of rhubarb and a bunch of parsley.
When I got home, I scurried up to my roof to see what kind of goodies I could pluck from my container garden. Radishes were ready to go, their hot pink heads poking out of the soil. The below recipe is a delicious combination of my particular Sunday, with inspiration from Yotam Ottolenghi. I topped my salad with chive pesto, but you can certainly add cheese or other protein.
1 bunch Fresh beets
2 large stalks Rhubarb, cut on a 3/4-inch angle
1 bunch Radishes, sliced. Reserve the greens
2 teaspoons Sugar
1 teaspoon Raspberry cider vinegar
1/2 tablespoon Pomegranate molasses
1 teaspoon ground Allspice
1/2 bunch Parsley, chopped
2 tablespoons Olive oil
2 small cloves Garlic, minced
Salt and black pepper
Set the oven to 400F. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the center of each one – it should be soft all the way through. Set aside to cool, then peel and cut into a rough 1/2 inch dice.
Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.
Roughly chop the radish greens. Heat 1 tablespoon oil on a skillet over medium heat. Add the garlic and saute until fragrant. Add greens and saute until soft.
In a large bowl, whisk the vinegar, molasses, maple syrup, 1 tablespoon oil, allspice and some salt and pepper. Add the radishes, set aside for a few minutes to soften, then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb and its juices.
Serve over radish greens.