Recipe: Pickle a stalk of fresh rhubarb and use it to garnish a salad of golden beets

Golden beet salad with pickled rhubarbSally Pasley Vargas for The Boston Globe

Serves 4

Fresh rhubarb will “pickle” overnight in a brine based on apple cider vinegar. The next day, roast a bunch of golden beets in foil, with an orange and fresh dill tucked into the packet. Slice the beets, and dress them with the rhubarb, a lemony vinaigrette, mint, and dill.

RHUBARB

½	cup apple cider vinegar
½	cup water
1½	teaspoons sugar
1½	teaspoons salt
1	stalk fresh rhubarb, trimmed and thinly sliced

1. In a saucepan, combine the vinegar, water, sugar. and salt. Bring to a boil and remove from the heat.

2. Put the rhubarb in a heatproof bowl and pour the brine over it. Cool, cover, and refrigerate overnight.

BEETS

2	pounds (6 medium) golden beets, stems removed, well scrubbed
1	navel orange, halved
½	small bunch fresh dill
	Salt, to taste

1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet.

2. Lay a 16-inch sheet of foil on the counter. Add the beets close together and add the orange, dill, and a sprinkle of salt. Roll the edges of the foil so that the beets are enclosed and tightly sealed so no air escapes.

3. Set the packet on the baking sheet and transfer to the oven. Cook the beets for 1 hour, or until they are tender when pierced with a skewer (open the foil carefully). Cool to room temperature.

4. Working over the packet, use your fingers and a small knife to peel the skins off of the beets. Slice the beets into wedges.

DRESSING

2	tablespoons of red wine vinegar
1	clove garlic, sliced
	Salt and pepper, to taste
6	tablespoons olive oil
	Juice of 1 lemon
1	small shallot, finely chopped

1. In a blender, pulse the vinegar, garlic, salt, and pepper. Remove the blender cap and slowly add the olive oil.

2. Tip the dressing into a bowl. Whisk in the lemon juice and shallot.

SALAD

1	bunch fresh mint, leaves removed
½	small bunch fresh dill, coarsely chopped
	Salt and pepper, to taste
6	ounces goat cheese, sliced

1. Drain the rhubarb. In a large bowl, combine the rhubarb, beets, mint, dill, salt, pepper, and enough of the dressing to moisten them lightly. Spoon onto a platter.

2. Garnish with goat cheese. Lauren Allen