This is a refreshing, colourful and nutritious salad. This serves 4 people as it will keep in the fridge for the next day.
Ingredients
- 2 heads of red chicory
- 1 small bunch of fresh beetroot
- 4 sticks of forced Yorkshire rhubarb, trimmed and cut into chunks
- 1 tablespoon honey
- 3 spring onions, finely chopped
For the dressing:
- 1 teaspoon Dijon mustard
- 1 dessertspoon cider vinegar
- 3 tablespoon olive oil
- Sea salt and freshly ground black pepper
Method
- To cook the beetroot, wash but don’t peel them. Place them on an oven tray and cover with kitchen foil. Roast in the oven 180C (ESSE dial guide centre of HOT) for about 1 1/2 hours, depending on their size or leave them in the ESSE on slumber mode for longer.
- Cool them and then rub the skin off with your hands (wear gloves!).
- Put the the chunks of rhubarb onto a roasting tray, drizzle with honey and roast for 5 – 9 minutes until just tender. Reserve the honey and rhubarb juice for the dressing.
- To make the dressing, place all the ingredients, except the oil, into a bowl. Whisk them together until mixed then pour the oil in and whisk continuously until a thick dressing.
- Add the honey/rhubarb juices and add the finely chopped spring onions. Taste the dressing for seasoning.
- To assemble the salad: Trim away the chicory stalk ends then separate the leaves and arrange on a large platter.
- Then cut the cooked & peeled beetroot and arrange on top of the chicory, followed by the cooked rhubarb chunks.
- Pour over the dressing, enough to your liking and serve.
This winter salad can be served with a Caramalised red onion and cheese heart quiche.
Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.
