Here is a fantastic appetizer or salad recipe perfect for those hot summer nights. This recipe really captures a lot of the summer flavors all on one plate. You have your earthy root vegetable, paired with the tartness of the rhubarb. You get the sweetness from the strawberries and crunch from the pistachio. You finish with small amounts of boldness from the blue cheese and white balsamic topped with small amount of micro sweet basil. This might sound like a lot of complication or steps to this dish but I can assure that this is a really easy and delicious salad. Here is the recipe I hope you enjoy it!

4 large Red Beets washed and roasted, and cut into 1/8 pieces

5 sticks of thin rhubarb cut into 1 inch pieces

1 cup of sauternes

1 cup of water

1 tbsp of salt

1/4 cup of sugar

1 pint of small strawberries cut in half

6 tbsp of white balsamic vinegar

6 tbsp of olive oil

1/2 tsp of salt

1/2 oz of micro basil

1/4 cup of st. Andres blue cheese or your favorite blue

Salt and pepper to taste

For the Beets,

Turn your oven or grill on 400 degrees.  Take 2 tbsp of olive oil and drizzle over the red beets.  Season with salt and place them in the oven or grill.  Roast for 45 minutes roughly until they are tender all the way through. Use a cake tester to check the doneness  Don't worry about the outside of the beets getting a little burnt if you are grilling them.   Take the beets out of the oven or grill and allow to cool.  Once cool you can peel some of the burnt outer skin off if desired.  If not, leave it on, it will taste really good with a roasted flavor. 

For the rhubarb,

Place all the ingredients in a small pot with a pinch of salt.  Bring to a simmer and cook for 5-7 minutes until the rhubarb start to get tender.  Turn off the heat and allow to cool.

To Finish,

Place strawberries, and beets into a bowl. In another small bowl mix oil, vinegar, and a pinch of salt. Then spoon a full tbsp over the strawberries and beets. Season everything with salt and pepper. Then divide the beets and strawberries up onto four different plates. Then finish the plate with blue cheese, pistachios, rhubarb, basil and a final drizzle of olive oil. Serve and enjoy this fantastic summer salad!

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