Beetroot, fennel and rhubarb salad

Name: Beetroot, fennel and rhubarb salad
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2
Ingredients: 2 tbs soy sauce; 1 tbs rice wine vinegar; 1 piece kombu (dried kelp seaweed – from Asian food stores); Juice of 1 lemon; 1 tbs yuzu juice (Japanese citrus – from Asian food stores); 2 tbs olive oil; 1 tsp sesame oil; 2 (160g) beetroots; 3 rhubarb stalks, thinly peeled using a vegetable peeler; 1 tbs caster sugar; 1 cup (120g) frozen podded edamame, blanched; 1 small fennel, thinly sliced; 2 cups baby beetroot leaves

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by Mike McEnearney

Chef and delicious. columnist

May 17, 2016

Crunchy, colourful and bursting with Japanese flavours - this beetroot, fennel and rhubarb salad is the perfect side dish for a family feast, or enjoyed alone as a party of one.

2 tbs soy sauce
1 tbs rice wine vinegar
1 piece kombu (dried kelp seaweed – from Asian food stores)
Juice of 1 lemon
1 tbs yuzu juice (Japanese citrus – from Asian food stores)
2 tbs olive oil
1 tsp sesame oil
2 (160g) beetroots
3 rhubarb stalks, thinly peeled using a vegetable peeler
1 tbs caster sugar
1 cup (120g) frozen podded edamame, blanched
1 small fennel, thinly sliced
2 cups baby beetroot leaves

Method

1.

To make the dressing, place soy, vinegar, kombu and lemon juice in a bowl. Set aside overnight. The next day discard kombu, add yuzu and oils and whisk to combine.
2.

Preheat oven to 180°C. Wrap beetroot in foil and bake for 1 hour or until a sharp knife pierces them easily. Remove and cool, then peel and cut into rough pieces.
3.

Meanwhile, toss rhubarb with sugar and 1 tbs salt. Set aside for 5 minutes to pickle. Strain, then rinse under cold running water.
4.

Toss beetroot, rhubarb, edamame, fennel and leaves with dressing. Serve.