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67 Merchants Row
Rutland, VT, 05701
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(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

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Rhubarb . . . Salad?

Jill

Yes!  Spring's queen of tartness can be eaten in a main course.  Though Everyday Chef loves sweet and tart rhubarb desserts, we also love to explore new flavors--this Roasted Beet and Rhubarb Salad recipe from the Domestic Diva is surprisingly fresh and flavorful. Roasted Beet and Rhubarb Salad with Orange Tarragon Dressing The Domestic Diva

 

For the dressing: 1 lemon, zested and juiced 1 orange, zested and juiced 1 tbsp tarragon, chopped finely 2 tbsp rice wine vinegar or white balsamic vinegar 1 pinch of nutmeg 1 tsp Dijon mustard ½ cup grapeseed, canola, or olive oil

salt and white pepper, to taste

Place all ingredients except oil in blender or food processor and pulse.  Slowly add oil, until dressing is thick. OR, place all ingredients in a glass jar with a lid and shake vigorously.  Taste and adjust seasoning.

For the salad: 1-2 lbs of beets. (red, chioggia or yellow) olive oil salt and pepper 1 pound rhubarb 1 cup of sugar in 2 quarts of boiling water

1 lb of your favorite spring greens:  arugula, spinach, mesclun mix, baby beet greens, etc.

Wash rhubarb and cut into small bite size bites. Wash beets, toss in oil with salt and pepper, wrap in aluminum foil and place in 400 degree oven until tender.  Remove from oven, allow to cool, and rub off skins. Slice beets into bite-size quarters and place in a bowl.  Place rhubarb in boiling water just long enough for rhubarb to become slightly tender—not mushy!  Add to beets.

Place greens in a bowl and toss with just enough dressing to coat.  Pour out on a platter and sprinkle warm rhubarb and beet mixture over the top and serve. Beets and rhubarb should be warm when placed on the greens.   Feta, blue cheese, and slivered almonds make wonderful additions.