Beet, Rhubarb, and Orange Salad

Ingredients

• 16 inch beets red yellow
• 6 servings kosher salt 
• 1.3 cups feta cheese crumbled ( one 7-ounce package)
• 1 teaspoon honey 
• 1 tablespoon juice of lemon fresh
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 3 large cranberry-orange relish 
• 1 pound rhubarb trimmed
• 1 tablespoon shallots minced
• 0.5 cup sugar 
• 2 tablespoons rice vinegar 
• 3 cups water 
• 3 cups watercress 

Equipment

• bowl
• oven
• knife
• whisk
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 400°F.
2. Place beets on largesheet of foil.
3. Drizzle with 1 tablespoon oliveoil; sprinkle with coarse salt. Wrap beets infoil. Roast beets until tender when piercedwith fork, about 1 hour. Unwrap and coolbeets. Peel, then cut each into 8 wedges.
4. Bring 3 cups water, 1/2 cup sugar, andpinch of coarse salt to simmer in largesaucepan, stirring until sugar dissolves.
5. Add rhubarb. Simmer over medium heatuntil just tender but still intact, 1 to 2minutes (do not overcook or rhubarb willbe mushy). Using slotted spoon, transferrhubarb to platter and cool completely.DO AHEAD: Beets and rhubarb can be made1 day ahead. Cover separately and chill.
6. Finely grate enough peel from 1 orangeto measure 1/2 teaspoon; transfer to smallbowl and reserve for dressing.
7. Cut off peeland white pith from all oranges. Workingover medium bowl to catch juice and usingsmall sharp knife, cut between membranesto release orange segments into bowl;squeeze membranes to release juice intobowl.
8. Transfer 2 tablespoons orange juiceto bowl with orange peel.
9. Whisk vinegar,lemon juice, shallot, honey, and remaining3 tablespoons olive oil into bowl with orangepeel and orange juice mixture. Seasondressing with coarse salt and pepper.
10. Arrange watercress, beets, rhubarb,and orange segments on 6 plates.
11. Sprinklewith feta and drizzle with dressing.
12. Garnishwith chervil leaves, if desired, and serve.
13. Per serving: 300.2 kcal calories,
14. 9 % calories from fat, 16.3 g fat,
15. 0 g saturated fat,
16. 8 mg cholesterol,
17. 4 g carbohydrates,
18. 7 g total sugars,
19. 2 g net carbohydrates,
20. Bon Appétit