Sunday, June 2, 2013

Rhubarb Salad with Salt-Crusted Beets, Feta, and Spring Greens

I wanted to use my bounty of tart, ruby stalks to create some savories and came across this salad recipe: Beet, Rhubarb, and Orange Salad. And I used it as an inspiration for my own creation...

 This made 2 dinner-salad sized plates...

2 salt-crusted beets, rinsed, peeled, and sliced
1 rhubarb stalk, sliced into matchsticks
salad greens
1/4 C sliced almonds
1/2 C fresh sheeps' milk feta
juice and zest from 1 Meyer lemon
freshly ground salt
freshly ground pepper

In a large mixing bowl, place the salad greens and toss them with the lemon juice, lemon zest, and a splash of olive oil. Plate the greens and top them with the remaining ingredients - sliced beets, rhubarb pieces, almonds, and feta cheese. Season with salt and pepper to taste.

*Update 6/4/2013: I am linking this post up the The Law Student's Cookbook's June 2013 Pantry Party. The theme is cheese. Caseophile that I am, how could I resist?!

While I used feta on my salad, get caseo-creative. Use whatever cheese you have in your pantry/fridge. I'm sure a tangy bleu would be fantastic on this!

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