Honey Roast Rhubarb Salad – Sunshine in salad form
I ate this honey roast rhubarb salad with my eyes closed imagining that the sun was beating down rather than the reality of the grey drizzle outside. It tastes of summer, sweet and sour at once. Since mother nature doesn’t seem inclined to allow us to have any summer weather yet here in Ireland we’ll all just have to pretend.
It’s rhubarb season so it’s plentiful in the shops at the moment. If you have some to use up you might like this rhubarb crumble recipe I posted last week. I’m trying to think of new ways to eat it and came across this honey roast rhubarb salad recipe from Easy Food on the site DiningRoom.ie.
Given that rhubarb is quite sharp alone, here it’s roasted with a drizzle of honey to bring out the sweetness. Matched with goat’s cheese, beetroot and a honey balsamic dressing this is heaven in salad form. Trust me you won’t regret making this.
Honey Roast Rhubarb Salad – Honey Balsamic Dressing
Ingredients for Honey Roast Rhubarb Salad with Goat’s Cheese
Inspired by this recipe. Serves 2
2 Sticks of Rhubarb
2 Tbsp Honey
60g Goat’s Cheese
Handful of Fresh Green Beans
Handful of Fresh Mange Tout
1-2 Small Beetroot (If fresh, roast it for 60 mins at 160C fan. I used precooked vacuum packed)
Mixed Salad Leaves
For the dressing
2 Tbsp Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Honey
Salt and Pepper to taste
1. Preheat your oven to 160C fan. Clean and chop the rhubarb into bitesize pieces. Drizzle with the honey and place on a baking tray in the oven for 10-15 mins or until softened. Once done, leave to cool.
2. Blanch the green veg in boiled water for 5 minutes. They should stay bright and crisp and green.
3. To make the dressing, I like to use an old jam jar. Add the ingredients and shake until combined.
4. Place the salad leaves on your serving plate, arrange the beetroot, green beans and mange tout on top. Add the rhubarb and goat’s cheese and drizzle with the dressing.
5. Eat straight away!