Spring Beets With Rhubarb Vinaigrette Recipe

Name: Spring Beets With Rhubarb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces finely chopped rhubarb; 1/4 cup red wine; 2 tablespoons honey; 2 tablespoons red wine vinegar; 2 tablespoons finely chopped shallot; 3 teaspoons chopped fresh thyme; Kosher salt and black pepper; 1 1/2 pounds beets, peeled and cut into small wedges; 3 tablespoons olive oil; 1 1/2 ounces crumbled soft goat cheese; 1/3 cup chopped pistachios

Servings: persons

8 ounces finely chopped rhubarb
1/4 cup red wine
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons finely chopped shallot
3 teaspoons chopped fresh thyme
Kosher salt and black pepper
1 1/2 pounds beets, peeled and cut into small wedges
3 tablespoons olive oil
1 1/2 ounces crumbled soft goat cheese
1/3 cup chopped pistachios

1
Stir together rhubarb, 2 cups water, wine, honey and vinegar in a saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer until rhubarb has broken down, about 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, pressing solids to extract liquid. Discard solids. Wipe saucepan clean. Place strained liquid in saucepan. Cook over medium-high heat, stirring occasionally, until reduced to 1/3 cup, about 5 minutes. Transfer to a bowl; stir in shallot, 2 teaspoons of the thyme and 1/2 teaspoon each salt and pepper. Refrigerate for 10 minutes.
2
Place a steamer basket in a large stockpot with a tight-fitting lid. Add water to just below steamer basket and place stockpot over high heat. Place beets in steamer basket. Cover and cook until beets are tender, 15 to 20 minutes. Transfer to a plate; refrigerate for 10 minutes.
3
Whisk oil into rhubarb mixture. Add beets; toss to coat. Transfer to a serving bowl. Top with goat cheese, pistachios and remaining 1 teaspoon thyme.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces finely chopped rhubarb, 1/4 cup red wine, 2 tablespoons honey, 2 tablespoons red wine vinegar, and more.

Yes, Spring Beets With Rhubarb Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Beets With Rhubarb Vinaigrette

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