Beet Salad with Maple Rhubarb Dressing - | Squamish Culture Online

Beet Salad with Maple Rhubarb Dressing

With the local food movement in full swing, this is a quintessential BC recipe.

I’m so in love with this recipe. I have made it countless times, and it is always met with rave reviews. The allspice infused maple rhubarb dressing is what takes this beet salad to the next level. I was inspired by  Yotam Ottolenghi’s  Beet and Rhubarb Salad in the  Plenty More cookbook. Truth be told, I’m in love with most of his recipes, and often dig for inspiration in his cookbooks. He is a master at creatively mixing flavors.


  • 4 medium sized beets (don’t peel)
  • 1 cup chopped rhubarb (sprinkled with 2 tbsp sugar)
  • 1/4 cup maple syrup
  • 1 tsp allspice
  • 2 tsp sherry vinegar
  • 1/2 tsp salt
  • 1/2 cup grape seed oil
  • 1.5 cup walnuts (but any will do)
  • 1/2 cup brown sugar + 1 tsp water
  • 1/2 tsp each cayenne, cinnamon, nutmeg, clove, salt
  • 10 cups spinach, arugula or mixed greens
  • 1/2 red onion–cut in paper thin slices
  • 1 pear or apple–sliced thinly
  • 1/2 cup blue cheese (goat cheese is yummy too)

Directions :

  • Place unpeeled beets in saucepan. Cover with water and boil for 45 minute, or until fork easily pokes to the middle. Remove from heat, drain water and transfer to cold water. Once cool, begin rubbing the skins of the beet with thumbs. Beet skins should slide off easily without the need to peel. Slice in half, then lengthwise in 5mm slices. Put aside.
  • Meanwhile, roast rhubarb and sugar on a parchment lined baking tray at 350 for 20 min. Let cool. (keep tray handy as you’ll use it again). Blend rhubarb, maple, allspice, salt, vinegar together, then slowly drizzle in oil as it’s blending on medium speed to emulsify. Mix with sliced beets and put aside.
  • Place brown sugar in frying pan at medium temp. Add water, spices and mix. When sugar is bubbling rapidly, add nuts, stirring for another 2 min on low heat. Then transfer to a baking tray lined with parchment paper. Bake at 350 for 20 min, or until browned.  Let cool completely, then break nuts apart if sticking together. They should not be sticky, if they are, put back in the oven. Then cool.
  • In a large bowl mix greens, nuts, apple, and onion together. Gently toss the rhubarb and beet mix in.
  • Garnish with blue cheese.
  • Serve immediately. Staff Writer

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Tags : Local FoodRecipesSalad