Roasted Beet, Rhubarb, and Orange Salad

A note from Sylvie: I love Rhubarb's tartness! It is very versatile and can be used either with sweet or savory dishes. The trick is to balance the flavors with sugar while cooking it.

Serves 6

4 Red Beets (2-2 ½-inch-diameter)
4 Yellow Beets (2-2 ½-inch-diameter)
4 Tbsp extra-virgin Olive Oil
Coarse Kosher salt
3 cups Water
½ cup Sugar
1 lb trimmed Rhubarb Stalks, sliced diagonally into ½ thick pieces
3 Large Oranges
2 Tbsp Rice Vinegar
1 Tbsp fresh Lemon Juice
1 Tbsp minced Shallot
1 tsp Honey
3 cups Watercress Sprigs or Baby Spinach
1 ¼ cups coarsely crumbled Feta Cheese (about one 7-ounce package)
Fresh Chervil Leaves (optional)

Preheat the oven to 400 degrees. Place the whole beets on large sheet of foil. Drizzle with 1 Tbsp olive oil; sprinkle with Kosher salt. Wrap the beets in foil. Roast until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.

Bring the water, sugar, and a pinch of salt to simmer in large saucepan, stirring until sugar dissolves. Add the rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using a slotted spoon, transfer rhubarb to a platter and cool completely.

(Beets and rhubarb can be made 1 day ahead. Cover separately and chill.)

Finely grate enough peel from 1 orange to measure ½ tsp; transfer to small bowl and reserve for dressing. Cut off peel and white pith from oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 Tbsp orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallots, honey, and remaining 3 Tbsp olive oil into bowl with orange peel and orange juice mixture. Season with salt and pepper.

Arrange watercress or spinach, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chervil leaves, if desired, and serve.