Olive-Me & Co Beets with Rhubarb Salad

Recipe adapted from Food & Drink Magazine – Spring 2015

Ingredients:

Beet Salad:

• 2 orange beets
• 1 red beet
• 3 Tbsp any plain Olive-Me & Co Extra Virgin Olive Oil
• 2 Tbsp chopped shallots
• Salt and freshly ground pepper

Rhubarb Compote:

• 6 oz rhubarb, cut in ½ inch pieces
• 1/3 cup red wine vinegar
• 3 Tbsp port wine
• 1/3 cup granulated sugar
• 1 piece orange peel, no pith, 1 inch long
• ½ tsp salt
• pinch cayenne

Vinaigrette:

• 1 tsp Olive-Me & Co Rosé Balsamic Vinegar
• ½ tsp honey
• 3 Tbsp any plain Olive-Me & Co Extra Virgin Olive Oil

To finish:

• 5 oz crumbled soft sheep’s milk cheese
• Microgreens, optional

Directions:

1. Preheat oven to 350 F
2. Place beets individually in foil. Combine Olive-Me & Co EVOO, shallots and seasoning in a bowl. Pour over beets and twist the top of the foil together.
3. Bake for 1 ½ to 2 hours or until very tender. Remove foil and cool.  Peel beets and cut into chunks.
4. Combine rhubarb, Olive-Me & Co Rosé Balsamic Vinegar, port, sugar, orange peel, salt and cayenne in a saucepan and bring to a simmer. Remove from heat and let sit at room temperature for 30 minutes. Drain well through a strainer for 15 minutes. Reserve rhubarb, which will have a firm texture.
5. Return rhubarb juice to saucepan and bring to a boil. Reduce heat and simmer for 3 minutes or until thick and syrupy. Remove from heat and reserve.
6. Pool or place a streak of compote on individual places, top with beets and finish with crumbled cheese and microgreens, if desired.