Recipe Beetroot Salad and Rhubarb Compote

We used Belle, a soft sheep's milk cheese from Montforte Dairy, but any other soft sheep's milk cheese will work. In our recipe, the mildness of sheep's milk cheese makes a nice change from the much stronger taste of goat's cheese, although you can use the latter if you can't find it.

Serves 4

INGRÉDIENTSBeet Salad

• 2 yellow beets
• 1 red beet
• 45 mL (3 tbsp) olive oil
• 30 mL (2 tbsp) chopped shallot
• Salt and freshly ground pepper

Rhubarb Compote

• 175 g (6 oz) rhubarb, cut into 1 cm (1/2 in) pieces
• 80 mL (1/3 cup) vinegar red wine
• 45 mL (3 tbsp) port
• 80 mL (⅓ cup) granulated sugar
• 1 strip of orange zest (bitter white part removed), 2.5 cm (1 in) long
• 2 mL (½ tsp) salt
• 1 pinch of cayenne pepper

Vinaigrette

• 5 mL (1 tsp) white wine vinegar
• 2 mL (½ tsp) honey
• 45 mL (3 tbsp) olive oil

Finishing

• 150 g (5 oz) milk cheese Soft sheep's cheese, crumbled
• Microgreens (optional)

PRÉPARATION

1. Preheat oven to 180°C (350°F).
2. Place each beet on a sheet of aluminum foil. In a bowl, combine the oil, shallots, salt, and pepper. Drizzle the beets with this mixture and close the parcels by folding the ends of the foil over the top to seal well.
3. Bake for 1 1/2 to 2 hours, or until the beets are very tender. Remove them from the foil and let them cool. Peel them, cut them into large pieces, and place them in a bowl.
4. Combine the rhubarb, vinegar, port, sugar, orange zest, salt, and cayenne pepper in a saucepan and bring to a simmer. Remove from heat and let stand for 30 minutes at room temperature. Let drain for 15 minutes in a colander. Place the rhubarb pieces that have retained their firm texture in the bowl with the beets, reserving the juice.
5. Return the rhubarb juice to the saucepan and bring to a boil. Reduce heat and simmer for 3 minutes, or until the juice has reduced to a thick syrup. Remove from heat and set aside.
6. Whisk together the vinegar, honey, and olive oil. Season with salt and pepper. Pour this dressing over the beets and rhubarb; stir.
7. On each serving plate, place a line of compote, top with the beets and rhubarb pieces, and sprinkle with crumbled cheese. Garnish with microgreens, if desired.