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Lilly’s Table

 
 

© Lillys-Table.com Photo of Rhubarb Beets
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Rhubarb Beets

from Rhubarb & Sweet Potato Mung Beans with Rhubarb Beets, the Week of May 20, 2012.
View the next recipe for this meal.

The tangy flavor of rhubarb is used to brighten up earthy beets. Basically any quantity of each veggie will do, but a 1:1 ratio is a nice balance of the flavors.

Ingredients

  • 1 cup beet, cut into chunks
  • 1 cup rhubarb, thinly sliced pieces
  • 1 tablespoon olive oil, divided
  • ¼ teaspoon salt
  • 1 teaspoon fresh thyme, fresh or another available herb such as lavender, rosemary, mint or parsley

Serving Size: 2 People



 

Preparation Instructions

Heat a splash of the olive oil to a skillet over medium heat. Spread the beets in the pan and sear in the olive oil for a few minutes.

Pour in a generous splash of water and cover with a lid. Steam the beets over medium-high heat until they are almost your preferred tenderness. The less beets in the pan and the more spread out they are, the faster this will happen. Add more liquid if necessary or remove the lid and steam off the remaining water once they are tender.

Add the remaining olive oil to the almost tender beets, and toss in the rhubarb. Fold to combine.

Sprinkle in the thyme and salt. Saute for about 4-6 minutes until the rhubarb is just tender. Taste. If the rhubarb seems to strong & tangy, add water and simmer until it is more tender.