Beetroot and Rhubarb Salad
For someone who didn't grow up with rhubarb, this vegetable (or stalk?) is a bit of an oddity. I guess the same could be said of artichoke, a thistle, but for me, eating a thick, greenish, reddish branch will always seem much weirder than scoffing a thorny flower. Each to their own, I say. One of my sweetest rhubarb memories dates from the early years of Ottolenghi, when one of our sales assistants, the lovely Alexandra from Mexico, used to come down to the kitchen on her breaks with a cappuccino cup full of caster sugar and a raw rhubarb stalk to dip in the sugar as dessert. Slightly unusual but, as I said, each to their own. During the beet season the different varieties around offer a great opportunity to play with colours and subtlety of flavour. If you can get some golden, red, white and some candy beets, you can mix them up; otherwise, one variety is absolutely fine.
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