Rhubarb and Beet Salad with Granola

By JimMac

Ingredients

• dressing:
• 1 lb ruby beets, trimmed, cleaned and diced
• 1 tbsp each extra virgin olive oil and maple syrup or honey
• 1/4 tsp kosher salt
• 1 thick stalk rhubarb
• 6 cups arugula or mixed lettuces
• 2 tbsp chopped fresh mint
• 3 oz feta or goat cheese, broken up
• 1/3 cup granola or chopped toasted almonds or hazelnuts
• 3 tbsp apple cider vinegar or rice vinegar
• 1 tbsp maple syrup or honey
• 1 clove garlic, grated or pressed
• 1/2 tsp kosher salt
• freshly ground black pepper to taste
• 1/3 cup extra virgin olive oil

Preparation

Step 1

Combine beets with olive oil, maple syrup and salt. Spread in a single layer on a parchment paper lined baking sheet. Roast in a preheated 400F oven 25 to 30 minutes or until tender. Cool.

Slice rhubarb as thin as possible on the diagonal.

Whisk vinegar, maple syrup, garlic, salt, pepper together. Whisk in olive oil. Season to taste.

To assemble combine greens with mint in a serving bowl. Top with beets and rhubarb. Dot with cheese and sprinkle with granola or nuts. Drizzle with half the dressing, toss and add more dressing if necessary. (Extra dressing keeps about one week in the refrigerator.)

Makes 4 to 6 servings.