Oh what a gorgeous plate this is!  The ruby red slices of rhubarb paired with baby golden beets is stunning—and when you serve it over the sautéed beet greens, it becomes even more outrageously pretty.  This was my first time roasted rhubarb and adding it into a savory dish. And believe me, it won’t be my last!  When you pair the tart, roasted rhubarb with a savory companion like baby beets, the natural sweetness of the rhubarb comes out without the addition of any sugar and brings a springtime sweetness to whatever you pair it with.  I topped the side dish with crunchy sunflower seeds but any of your favorite nuts would work well here.

(To view this recipe, click on the following link: http://www.marthastewart.com/1066655/rhubarb-beets)

Tagged: beet greens, beets, golden beets, Martha Stewart Living, rhubarb, roasted rhubarb, roasted vegetables, spring produce, sunflower seeds