Rhubarb Beet Root Salad – A Super Quick and Healthy Recipe

Rhubarb is everywhere right now and I was looking for different ways to use it. I always love the combination of sweet and savory things and this salad was no exception – there are so many flavors and textures in it, but somehow it works!

Rhubarb is a Minnesotan spring delicacy which is a healthy Rhubarb recipe. Although it is a salad, it tastes like a dessert, a sweet and savory dish. You cannot miss out on enjoying this delicious flavory dish. Rhubarb is a great source of magnesium, vitamin K, potassium and calcium. And, beetroot improves blood circulation, increases stamina, improves your muscle power, helps in preventing cancer, prevents health failure, and many more health benefits. I have had a number of healthy dishes, but this one has been my favorite for its taste.

Rhubarb Salad Dressing

Rhubarb Beet Root Salad Recipe

Rhubarb BeetRoot Salad

The sweet flavor of the roasted beetroots, tart flavor of Rhubarb and the spicy yet tender flavor of other ingredients make the salad delicious. It is an easy to make recipe that cook or prepare with in the period of 20 minutes including the chopping part. You can have this recipe for your lunch as it is super healthy, filling and tasty. If you are following any kind of diet, than you wouldn’t require a cheat day to have something as tasty as this salad.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • Two stalks of rhubarb, peeled
  • Two handfuls arugula, washed
  • Two medium beetroot
  • Half a teaspoon of butter (or olive oil)
  • One tablespoon of olive oil
  • One teaspoon balsamic vinegar
  • One teaspoon of Maple syrup
  • A bit of ricotta
  • Some alfalfa or other sprouts
  • Basil leaves
  • Salt and pepper


Step 1: Prepare the beets: wrap each of them in tinfoil and roast them in the oven for about 45 minutes or until tender. You can test this by pricking them with a knife. Peel the beets and cut into bite size pieces; set aside to cool.

Step 2: Meanwhile, cut the rhubarb into slices. Heat just a little butter in a pan, add the rhubarb when it’s sizzling. Add a teaspoon of maple syrup and let it melt. Lower the heat and let the rhubarb cook for about five minutes, it should be soft but still crunchy. Deglaze with a few drops of balsamic vinegar. Add a pinch of salt, set aside.

Step 3: Wash the arugula and arrange on two plates. Add the beetroot pieces and the rhubarb slices. Add the basil leaves, the sprouts and a little ricotta here and there (you can salt the ricotta beforehand if you prefer).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 5Total Fat: 2gSaturated Fat: 0.3gCholesterol: 1mgNet Carbohydrates: 10gSugar: 0g

You can enjoy this recipe at any time of the day.You can also try out my Creamy Pumpkin And Burnt Aubergine Soup recipe or my dessert recipes like Shortcrust Pastry Recipe or Lamington recipe.

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