Rhubarb-Beet Tarragon Salad

This salad is as delicious as it is beautiful. And it’s super nutritious to boot! We used red beets and golden beets but use any of the gorgeous varieties that you’ll find at the farmers’ markets this time of year.
Photography By Brooke Allen | May 01, 2015


Preheat oven to 425° (400° if using convection).

Wash beets and trim the tops and roots. Place each beet on a 6-inch square of aluminum foil. Sprinkle with salt and wrap well. Beets should be entirely enclosed in the foil. Place beets on a baking sheet and roast for about 50 minutes, depending on the size of the beets. They should pierce easily with a paring knife. Remove from oven and set aside until cool enough to handle.

Sprinkle rhubarb with sugar and place on a foil-lined baking sheet. Roast for about 12 minutes or until pieces have softened. Set aside.

Combine vinegar, pomegranate molasses and honey. Whisk in oil and season with a pinch each of salt and pepper. Set aside.

Combine yogurt with chopped herbs and refrigerate.

Remove beets from foil. Peel the beets and slice into wedges.

Place beets in a serving bowl. Scatter rhubarb, onions and a generous garnish of tarragon and parsley. Drizzle with vinaigrette and allow to sit at room temperature for at least an hour for flavors to meld. Just before serving, top with yogurt.

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  • 8–10 medium beets, approximately the same size
  • 6 stalks rhubarb, ends trimmed and cut into
  • 1/2-inch pieces
  • 1/2 small red onion, thinly sliced
  • 1/4 cup sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pomegranate molasses
  • 2 tablespoons honey
  • 2 tablespoons pecan oil (or olive oil)
  • 2 tablespoons finely chopped tarragon
  • 1/4 cup finely chopped parsley
  • 3/4 cup whole milk yogurt
  • Tarragon and parsley for garnish
  • Salt and pepper
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