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Spring Beets with Rhubarb Vinaigrette

Photo: Jennifer Causey   

Hands-on time 35 mins
Total time 1 hr, 5 mins

Serves: 6

Tip: Use your best olive oil to indulge both your veggies and your palate.


  • 8 ounces finely chopped rhubarb
  • 1/4 cup red wine
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 2 tablespoons finely chopped shallot
  • 3 teaspoons chopped fresh thyme
  • Kosher salt and black pepper
  • 1 1/2 pounds beets, peeled and cut into small wedges
  • 3 tablespoons olive oil
  • 1 1/2 ounces crumbled soft goat cheese
  • 1/3 cup chopped pistachios

Nutrition Information

  • calories 207
  • fat 12 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 21 g
  • fiber 5 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 280 mg
  • calcium 75 mg

How to Make It

  1. Stir together rhubarb, 2 cups water, wine, honey and vinegar in a saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer until rhubarb has broken down, about 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, pressing solids to extract liquid. Discard solids. Wipe saucepan clean. Place strained liquid in saucepan. Cook over medium-high heat, stirring occasionally, until reduced to 1/3 cup, about 5 minutes. Transfer to a bowl; stir in shallot, 2 teaspoons of the thyme and 1/2 teaspoon each salt and pepper. Refrigerate for 10 minutes.

  2. Place a steamer basket in a large stockpot with a tight-fitting lid. Add water to just below steamer basket and place stockpot over high heat. Place beets in steamer basket. Cover and cook until beets are tender, 15 to 20 minutes. Transfer to a plate; refrigerate for 10 minutes.

  3. Whisk oil into rhubarb mixture. Add beets; toss to coat. Transfer to a serving bowl. Top with goat cheese, pistachios and remaining 1 teaspoon thyme.