Vegan A La Mode by Emma: Red Beets and Onions with Rhubarb



Red Beets and Onions with Rhubarb

Rhubarb is most often associated with ice cream and strawberries in a sweet pie.  Rhubarb also makes for a divine savory dish.  Red beets and red onions with rhubarb play with with the palet’s savory, sweet, and bitter.  I made this dish for a group of girlfriends at my house this week.  One of my favorite things in the world is to have good friends over for food and wine.  I put my love into the food that I serve people and it is a way to express my gratitude for their friendship and the time that they share with me.  I will say 12 girls is a lot of people to cook for!

Rhubarb is a perennial herb grown for its attractive succulent rose red, edible leafy stalks. This cool-season plant is native to Siberia, and popular in many regions of Europe and North America as “pie plant.” In its natural habitat, the plant expands over the ground surface as a large spread.  Its very easy to cook down whether used as a savory salad dish or in a pie.

Health Note: The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.  Red color stalks carry more vitamin-A than in the green varieties. Further, the stalks also contain small amounts of poly-phenolic flavonoid compounds like β-carotene, zea xanthin, and lutein. These compounds convert into vitamin A inside the human body and deliver same protective effects of vitamin A. Vitamin A is a powerful natural anti-oxidant which is required by the body for maintaining integrity of skin and mucus membranes. It is also an essential vitamin for healthy eye-sight. Research studies suggest that natural foods rich in vitamin A help the body protects against lung and oral cavity cancers.


3 large red beets

4 stalks rhubarb cut into pieces

1 small red onion sliced thin

1 1/2 tbsp olive oil

pinch sea salt

Directions: Boil beets 45 minutes.  Drain off water and let cool.  Once cool, peel off the skins with your fingers.  Cut into 1/2 inch pieces.  Saute cut rhubarb in pan medium heat until soft.  Mix all ingredients together to make a salad.  May be stored in refrigerator up to 3 days.


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