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Roasted Rhubarb and Beet Salad

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    4 medium beets, washed
    1 1/2 cups (350 mL) rhubarb, cut into 1 1/2 in (3 cm) diagonal slices
    1/4 cup (60 mL) honey
    2 Tbsp (30 mL) extra-virgin olive oil
    2 Tbsp (30 mL) balsamic vinegar
    Dash each of salt and pepper
    4 cups (1 L) mixed organic greens
    1/2 cup (125 mL) walnuts
    3 1/2 oz (100 g) soft goat cheese

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    Preheat oven to 400 F (200 C).

    Place whole beets in oven and bake until knife pierces the skin easily. Set aside to cool, then chop.

    Toss rhubarb with honey. Spread out onto parchment-lined baking sheet and roast for about 10 minutes. The rhubarb should be tender, but not mushy. Set it aside to cool.

    In large bowl whisk together oil and vinegar and season with salt and pepper. Add mixed greens, beets, and walnuts; toss well.

    Divide evenly on 4 salad plates, and top with rhubarb and crumbled goat cheese.

    Serves 4 as main course.

    Each serving contains: 352 calories; 10 g protein; 22 g total fat; (6 g sat. fat, 0 g trans fat); 34 g carbohydrates; 5 g fibre; 197 mg sodium

    source: "Rhubarb", alive #356, June 2012

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    Roasted Rhubarb and Beet Salad

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