Food & Cooking Recipes Salad Recipes Green Salad with Roasted Beets and Pickled Rhubarb Be the first to rate & review! By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on April 13, 2021 Rate PRINT Share Close Photo: Kate Sears Prep Time: 20 mins Total Time: 1 hr 25 mins Servings: 6 Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb. Ingredients 3 medium golden beets (1 pound total) 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (1/2 cup), plus 2 tablespoons pickling liquid 2 teaspoons Dijon mustard 2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving 2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups) Directions Preheat oven to 400°F. Scrub beets, then place on a piece of parchment-lined foil. Drizzle with 1 tablespoon oil; season with salt and pepper. Wrap in foil and roast until fork-tender, about 1 hour. Let stand until cool enough to handle. Rub off skins and discard. Halve beets and cut into 1/2-inch wedges (you should have 1 1/2 cups). Whisk pickling liquid into mustard, then gradually whisk in remaining 4 tablespoons oil and dill; season to taste. Toss lettuce, beets, and pickled rhubarb with 2 to 3 tablespoons dressing; season to taste. Serve, sprinkled with more herbs and drizzled with more dressing. Originally appeared: Martha Stewart Living, May 2021 Rate It PRINT