By Louise Oliver
This is an Ottolenghi dish that is refreshingly bright to the eyes and the tastebuds. Whilst pomegranate molasses can be tricky to get a hold of, a delicious alternative is balsamic vinegar, or a fruit vinegar such as raspberry. For a local alternative, I used honey in place of the syrup which worked really well. Also, as it’s spring, there are some delicious Scottish goats cheeses available, so feel free to play around with this ingredient too.
800g various beetroots (or, if you can’t get them, one type is fine)
300g rhubarb, cut on an angle into 2.5cm pieces
30g caster sugar
2 tsp sherry vinegar
¾ tablespoon balsamic or fruity vinegar
2 tablespoon honey or maple syrup
2 tablespoon oil
½ teaspoon ground allspice (pimento)
1 small red onion, thinly sliced
20g picked parsley leaves
100g creamy goats cheese, or a strong blue cheese
Salt and black pepper
Set the oven to 200ºC/400ºF/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one – it should be soft all the way through. Set aside to cool, then peel and cut into a rough, 2cm dice.
Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.
In a large bowl, whisk the vinegars, honey/syrup, oil, allspice and some salt and pepper. Add the onion, set aside for a few minutes to soften, then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.