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Gallery Green Salad with Roasted Beets and Pickled Rhubarb Credit: Kate Sears Recipe Summary prep: 20 mins total: 1 hr 25 mins Servings: 6

Ingredients Ingredient Checklist 3 medium golden beets (1 pound total) 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (1/2 cup), plus 2 tablespoons pickling liquid 2 teaspoons Dijon mustard 2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving 2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups)

Gallery Green Salad with Roasted Beets and Pickled Rhubarb Credit: Kate Sears

Recipe Summary prep: 20 mins total: 1 hr 25 mins Servings: 6

Green Salad with Roasted Beets and Pickled Rhubarb      Credit: Kate Sears

Green Salad with Roasted Beets and Pickled Rhubarb

Credit: Kate Sears

Green Salad with Roasted Beets and Pickled Rhubarb

Recipe Summary prep: 20 mins total: 1 hr 25 mins Servings: 6

Recipe Summary

prep: 20 mins total: 1 hr 25 mins

Servings: 6

prep: 20 mins

total: 1 hr 25 mins

prep:

20 mins

total:

1 hr 25 mins

Servings: 6

6

Ingredients

Ingredients

  • 3 medium golden beets (1 pound total) 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (1/2 cup), plus 2 tablespoons pickling liquid 2 teaspoons Dijon mustard 2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving 2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups)

Directions

Preheat oven to 400°F. Scrub beets, then place on a piece of parchment-lined foil. Drizzle with 1 tablespoon oil; season with salt and pepper. Wrap in foil and roast until fork-tender, about 1 hour. Let stand until cool enough to handle. Rub off skins and discard. Halve beets and cut into 1/2-inch wedges (you should have 1 1/2 cups).

Whisk pickling liquid into mustard, then gradually whisk in remaining 4 tablespoons oil and dill; season to taste. Toss lettuce, beets, and pickled rhubarb with 2 to 3 tablespoons dressing; season to taste. Serve, sprinkled with more herbs and drizzled with more dressing.

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All Reviews for Green Salad with Roasted Beets and Pickled Rhubarb

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green Salad with Roasted Beets and Pickled Rhubarb

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest