Beetroot and rhubarb salad from Essential Ottolenghi: A Collection (page 190) by Yotam Ottolenghi

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • meginyeg on July 04, 2022

    This was delicious. I will definitely make it again.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.