Rhubarb and Beetroot Salad with Cheese

Rhubarb and Beetroot Salad with Cheese Category: Starter
Cooking Time:

By Scott Lucas (owner of The Crafty Chef and head chef at Winford Manor, Somerset) from The Melting Pot, Stir it up May 2013


800g various beetroots

200g rhubarb stalk, cut on an angle into 2.5cm pieces

30g caster sugar

2 tsp aged sherry vinegar

3/4 tbsp balsamic vinegar

2 tbsp maple syrup

2 tbsp olive oil (EVO)

1/2 tsp ground allspice

1 small red onion, thinly sliced

20g flat parsley leaves

100g blue cheese or goats cheese (i.e. Bath blue or Driftwood goats)

sea salt and cracked black pepper



Set the oven to 200°C/400°C/gas mark 6. Wrap the beets individually in foil and bake for 40-60 minutes, depending on size. To check, push a sharp knife through to the centre of each one - it should be soft all the way through. Set aside to cool, then peel and cut into a rough 2cm dice.


Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.


In a large bowl, whisk the vinegars, maple syrup, oil, allspice and some salt and pepper. Add the onion, set aside for a few minutes to soften; then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.

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