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Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

By Roxane
From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes
via Michelle

Michelle's note:
For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar.  (And the molasses I had worked out, but I would love to know what pomegranate molasses is.)

800g various beetroots (or, if you can't get them, one type is fine)
300g rhubarb, cut on an angle into 2.5cm pieces
30g caster sugar
2 tsp sherry vinegar
3/4 tbsp pomegranate molasses
2 tbsp maple syrup
2 tbsp olive oil
½ tsp ground allspice (pimento)
1 small red onion, thinly sliced
20g picked parsley leaves
100g creamy gorgonzola or similar blue cheese, torn into small chunks
Salt and black pepper

Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel and cut into a rough 2cm dice.

Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.

In a large bowl, whisk the vinegar, molasses, maple syrup, oil, allspice and some salt and pepper. Add the onion, set aside for a few minutes to soften, then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.
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