Rhubarb is everywhere right now here in Berlin and I was looking for different ways to use it. I always love the combination of sweet and savoury things and this salad was no exception – there are so many flavours and textures in it, but somehow it works!
- Two stalks of rhubarb, peeled
- Two handfuls arugula, washed
- Two medium beetroot
- Half a teaspoon of butter (or olive oil)
- One tablespoon of olive oil
- One teaspoon balsamic vinegar
- One teaspoon of honey
- A bit of ricotta (or very mild creamy goat cheese)
- Some alfalfa or other sprouts
- Basil leaves
- Salt and pepper
How To Prepare
- First, prepare the beets: wrap each of them in tinfoil and roast them in the oven for about 45 minutes or until tender. You can test this by pricking them with a knife. Peel the beets and cut into bite size pieces; set aside to cool.
- Meanwhile, cut the rhubarb into slices. Heat just a little butter in a pan, add the rhubarb when it’s sizzling. Add a teaspoon of honey and let it melt. Lower the heat and let the rhubarb cook for about five minutes, it should be soft but still crunchy. Deglaze with a few drops of balsamic vinegar. Add a pinch of salt, set aside.
- Wash the arugula and arrange on two plates. Add the beetroot pieces and the rhubarb slices. Add the basil leaves, the sprouts and a little ricotta here and there (you can salt the ricotta beforehand if you prefer).