Beetroot and rhubarb salad from Plenty More (page 190) by Yotam Ottolenghi

  • ground allspice
  • Gorgonzola cheese
  • maple syrup
  • red onions
  • parsley
  • caster sugar
  • sherry vinegar
  • pomegranate molasses
  • rhubarb
  • beetroots
  • EYB Comments

    This recipe is on p.178 in the US edition. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.178 in the US edition. See recipe for variations.

  • Ganga108 on March 02, 2022

    In this wonderful salad recipe, rhubarb is roasted rather than simmered into oblivion like my Mum used to (sorry Mum). The recipe mixes roasted beetroot with yoghurt and a dressing of maple syrup and pomegranate molasses. Lastly, the rhubarb and gorgonzola cheese are added. Gorgonzola seems such an unlikely addition, but the bite of the cheese and its creaminess pulls the dish together. Magnificent! The cheese adds lively highlight notes to the earthy-sweet-sour of the beetroot and rhubarb.

  • Rutabaga on June 10, 2019

    This salad has a lovely, somewhat unusual flavor. I made a downsized version, as I only had a few small beets, and also used mint instead of parsley. It's very easy to put together once you have roasted the beets and rhubarb.

  • Lsblackburn1 on April 22, 2019

    Lovely spring side dish! I was worried it would be too sweet, but the flavors balanced perfectly.

  • caitmcg on July 10, 2016

    Interesting and pretty salad. I used 3 tsp. pom molasses and 4 tsp. grade B maple syrup in the dressing and liked the sweet-sour balance with those proportions. I used feta instead of Gorgonzola (I don't care for blue cheese), and liked its saltiness against the sweet elements.

  • leahorowitz on April 18, 2015

    Nice spring salad. Instead of roasting the beets whole for an hour, I cut them into thin slices (ca. 2 mm) and roasted them together with the rubarb for 10 mins.

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