
At ForestFoods, we believe that the path to a healthier planet starts with what we grow and how we grow it. Through our regenerative farming practices, we cultivate nutrient-dense, organically grown produce that brings vibrant flavors to your table, while restoring soil health and biodiversity. Today, we’re excited to share a delicious and unique recipe: Roasted Rainbow Beetroot and Rhubarb Salad.
This dish combines the earthy sweetness of rainbow beetroot, the tangy tartness of rhubarb, and the refreshing notes of mint. Perfect for a light lunch or a side at dinner, this salad is both visually stunning and packed with nutrients, making it a perfect representation of what we stand for at ForestFoods: healthy food for a healthy planet.
Why Choose Organic, Regeneratively Grown Beetroot and Rhubarb?
Our rainbow beetroot is not only a feast for the eyes but also rich in vitamins and antioxidants. Grown using Syntropic Agroforestry, a method that mimics natural ecosystems, our produce is free from synthetic chemicals and pesticides, ensuring you get the purest flavors and nutrients. Rhubarb, with its tartness, complements the sweetness of roasted beets beautifully, while adding a boost of dietary fiber and vitamin K.
By choosing ForestFoods' organic produce, you’re not just treating yourself to fresh, delicious food—you’re supporting regenerative farming practices that heal the earth and sustain future generations.
Roasted Rainbow Beetroot and Rhubarb Salad Recipe
Ingredients:
4 medium rainbow beetroots (mixed colors)
2 stalks of rhubarb, cut into 1-inch pieces
2 tbsp olive oil
1 tbsp honey or maple syrup
Salt and pepper to taste
1/4 cup fresh mint leaves, chopped
2 tbsp balsamic vinegar
1/4 cup crumbled goat cheese or feta (optional)
1/4 cup toasted walnuts or almonds
Instructions:
Roast the beetroots:
Preheat your oven to 200°C (400°F).
Wash and peel the rainbow beetroots, then cut them into bite-sized wedges.
Toss the beetroot wedges with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes.
Prepare the rhubarb:
After 20 minutes, add the rhubarb pieces to the baking sheet alongside the beetroots. Drizzle with honey or maple syrup.
Roast for an additional 10 minutes until the rhubarb is tender and the beetroots are caramelized.
Make the balsamic dressing:
In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Set aside.
Assemble the salad:
Let the roasted beets and rhubarb cool slightly. Toss them with the balsamic dressing.
Arrange on a platter and sprinkle with fresh mint, toasted walnuts or almonds, and crumbled goat cheese if desired.
Serve and Enjoy:
Garnish with extra mint for a fresh finish, and enjoy this colorful, nutrient-rich salad.
The Benefits of Rainbow Beetroot and Rhubarb
This salad not only tastes incredible, but it’s also packed with nutrients. Rainbow beetroots are loaded with fiber, iron, and vitamin C, promoting heart health and reducing inflammation. Rhubarb is known for its tart flavor, but it’s also a great source of vitamin K, calcium, and antioxidants, supporting healthy bones and aiding digestion.
At ForestFoods, our commitment to regenerative agriculture means that each ingredient you enjoy from our farms is grown in harmony with nature, nourishing both your body and the planet.
Supporting Regenerative Farming, One Salad at a Time
Our Roasted Rainbow Beetroot and Rhubarb Salad showcases the best of what regenerative farming can offer—delicious, organic produce that’s good for you and the environment. As a pioneer in Syntropic Agroforestry in Kenya, ForestFoods is dedicated to transforming how food is grown, harvested, and enjoyed.
We invite you to try this recipe and experience the difference of regeneratively grown produce. Let this salad be a reminder that every meal is an opportunity to choose food that nourishes your body and supports a healthier, more sustainable world.
Try it for yourself and let us know how it turns out!
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