Roasted Rhubarb Beets Salad
Roasted Rhubarb with Honey, Goat Cheese, Beets & Walnuts
If you’re looking for a fresh, easy salad with a little twist, you’ll love this roasted rhubarb salad with goat cheese, sweet beets and crunchy walnuts. It’s light, vibrant, and comes together in no time — perfect for spring and summer lunches, weekend starters or cozy evenings with a glass of wine. Plus, it’s a beautiful way to use seasonal rhubarb in a savoury recipe!
And those vibrant pink stalks? They get me every time.
I couldn’t resist arranging the slices into neat little columns before roasting — just for the photo, of course 😉
Ingredients:
- 2 stalks of rhubarb, sliced
- 2 small beets (cooked or roasted)
- a handful of rocket or mixed salad leaves
- about 80 g goat cheese (soft or from a log)
- a handful of walnuts (fresh or lightly toasted)
- 1 tsp honey
- 1 tbsp olive oil
- salt and freshly ground black pepper
- optional: a few drops of balsamic or raspberry vinegar
Instructions:
- Toss the rhubarb slices with honey, olive oil, a pinch of salt and a crack of black pepper.
Roast them at 180°C for about 5–7 minutes — you want them soft, but still holding their shape. - Slice the beets thinly (if you’re roasting them yourself, just wrap them in foil and bake at 200°C for about 45 minutes — easy).
- On a plate, layer the beets, rocket, crumbled goat cheese, roasted rhubarb and walnuts.
- Drizzle everything with a bit more olive oil and, if you’re feeling fancy, a few drops of balsamic vinegar.
Little tip: Toast the walnuts for a minute or two in a dry pan for extra crunch. But honestly? If you skip it (like I did this time), it’s still delicious.
Enjoy!
Thank you for joining me today. See you next time with more to share! 🕊
