Roasted Beet and Pickled Rhubarb Salad with Gorgonzola

Pickled Rhubarb:

• 1 large piece rhubarb
• 1 cup water
• 1/4 cup rice wine vinegar
• 1/4 cup sugar

Spiced Walnuts:

• 1/4 cup plus 2 tablespoons water
• 1/4 cup sugar
• 1 star anise
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon cloves
• 1 1/2 cups chopped walnuts

Roasted Beets:

• 4 medium red or yellow beets, or a combination of both colors, tops and bottoms removed
• 2 shallots, peeled
• 4 cloves garlic
• 1/2 bunch thyme
• 1/2 cup olive oil
• Salt and pepper

Yogurt Dressing:

• 3 tablespoons honey
• 2 tablespoons pomegranate molasses
• 1/8 teaspoon cumin
• 1/8 teaspoon smoked paprika
• 1/4 cup plus 2 tablespoons Greek yogurt
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• Salt and pepper to taste
• 2 cups frisée
• 1/4 cup crumbled gorgonzola

To make the pickled rhubarb, peel the rhubarb with a paring knife  (You can do this by making a small cut on one end of the stalk, grabbing the skin with your fingers, and peeling it off in long strips.) Cut the peeled stalk into 2-inch pieces. Slice each piece into matchsticks. Place the rhubarb in a nonreactive bowl. Bring the water, vinegar, and sugar to a boil in a small pot. Carefully pour the hot liquid over the rhubarb. Cover with plastic wrap and let cool to room temperature. Refrigerate until needed. (Can be made several days ahead.)

To make the spiced walnuts, preheat the oven to 250ºF. Combine the water, sugar, star anise, cinnamon, cayenne pepper, and cloves in a small pot. Bring to a boil, reduce the heat to medium, and simmer for 10 minutes. Place the walnuts in a medium bowl; strain the hot sugar mixture over the nuts and toss. Using a slotted spoon, transfer the nuts to a parchment-lined baking sheet. Roast the nuts in the oven until well toasted and caramelized, about 15 to 20 minutes. (Stir the nuts after the first 8 minutes to ensure even toasting.) Remove from the oven and let cool. Store in an airtight container until needed. (Can be made a day ahead.)

To make the beets, preheat the oven to 350ºF. Place the beets on a piece of foil. Fold up the sides to form a pouch, then add the shallots, garlic, and thyme. Drizzle with olive oil and seal the foil shut. Place the pouch on a sheet pan and place in the oven. Roast the beets until tender, about 2 hours. Remove from the oven and let cool. Peel the beets and slice thinly.

To make the yogurt dressing, mix the honey, molasses, cumin, and paprika in a small pot over medium heat. Cook for 5 to 7 minutes. Remove from the heat and let cool for 5 minutes. Strain into a bowl and whisk in the yogurt.

To serve, toss the beets with just enough yogurt dressing to coat; season with salt a pepper. Arrange some beet slices on each serving plate. Place the frisée in a large bowl and add pickled rhubarb and nuts to taste. Toss with just enough yogurt dressing to coat. Place a mound of salad on top of each serving of beets. Sprinkle with gorgonzola cheese.