not everything works - Beets and Rhubarb, olive oil, s/p roasted

today I made a souffle but I wanted something different with it.  In Martha Stewart's Living magazine, May issue, there was a recipe for baby beets with Rhubarb roasted with olive oil and s/p.  It was different and tonight I wanted different! Well...

My first thought was that beets would roast slower than the Rhubarb would, so I cut them smaller in hopes the beets would cook at the same time as the rhubarb. (they didn't) -

If I would have looked at the picture in the magazine, (above from Martha Stewart's Living Magazine - May Issue 2014, page 43),  I should have looked to see how "baby" those baby  beets actually were.  In other words, the rhubarb melted before the beets cooked.

What I and my family thought:
-The rhubarb did not get the natural sugars from the beets as described by the magazine - according to my youngest.. keep the rhubarb for pie.
-I do like the rhubarb roasted though.. tart of course; but the roasting brought out a nice flavor in the rhubarb.
-Personally I may have roasted the beets first a bit and then add rhubarb with just a pinch of sugar. and maybe some fresh herbs.

Oh well you can't win them all.

souffle I made: https://www.youtube.com/watch?v=IFAjJif7OoY
by Julia Child

Always delicious!