* This salad is the perfect combination of sweet, sour, spicy, and salty in addition to being pretty darn healthy.


Adapted from Plenty More

Serves 4


9 red beets

7 stalks rhubarb, cut into diagonal 1-inch pieces or about 1 cup frozen rhubarb

3 tablespoons sugar

2 teaspoons sherry vinegar

2 teaspoons molasses

2 tablespoons olive oil

2 tablespoons maple syrup

½ teaspoon ground allspice

½ teaspoon salt

½ red onion, thinly sliced

2/3 cup parsley, chopped

1 bunch cress, stalks removed

4 ounces blue cheese, crumbled

freshly cracked black pepper 


Preheat the oven to 450 degrees. Trim the ends off the beets and wrap them in foil. Place the foil wrapped beets in a roasting pan and roast for about an hour until tender. Set aside to cool. Once cool, remove the skins and cut the beets into wedges.

Toss the rhubarb with the sugar and place on a lined baking sheet. Roast in the oven for 15 minutes until just soft and caramelized. Set aside to cool.

In a large bowl, whisk together the vinegar, molasses, olive oil, maple syrup, allspice and salt. Add the sliced onion and parsley, toss to coat and set aside to soften and pickle.

Add the beets and rhubarb to the bowl with the onions and toss everything together. Serve with the cress and blue cheese sprinkled on top and a generous amount of black pepper.