Roasted Rhubarb and Beet Salad with Wilted Greens, Goat Cheese and Citrus Vinaigrette

roasted rhubarb and beet with wilted greens,goat cheese and citrus vinaigretteIngredients:


  • 1 lb beets (mix red and golden if available), washed and trimmed*
  • 1 lb rhubarb, cut into 1” pieces
  • 4 c fresh greens (arugula, spinach, etc.)*
  • 2 navel oranges
  • ½ c fresh goat cheese, crumbled
  • Citrus Vinaigrette (see below)
  • ½ c chopped pecans

*if using fresh beets, reserve greens

Citrus Vinaigrette:



  • Preheat oven to 450°
  • Line baking sheet with foil.
  • Place beets on baking sheet and drizzle with ¼ c EVOO, salt and pepper to taste;  wrap up.
  • Roast for 45 min or until fork easily pricks beets. (Roasting time will vary depending on size of beets; check after 30 minutes. If not done after 45, continue roasting and check every 15 minutes.)
  • Remove beets from oven and open foil; set aside to cool.
  • Replace foil on baking sheet and place rhubarb on foil.
  • Roast until stalks soften, 5-8 min.
  • Remove from oven and let cool on baking sheet.
  • Peel beets and slice into chunks.
  • Peel and slice 2 ½ oranges into segments. (reserve other half for vinaigrette and reserve peel for garnish)
  • Sauté greens in a very small amount of EVOO until just wilted.
  • Place greens on serving dish.
  • Top with rhubarb, beets and goat cheese.
  • Drizzle with vinaigrette.
  • Top with pecans and orange zest strands.


  • Whisk together first five ingredients.
  • Squeeze juice from one half orange into mixture.
  • Stir in fresh basil.
  • Season with salt and pepper as desired.

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