Beet, Rhubarb, and Orange Salad

Name: Beet, Rhubarb, and Orange Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 16 inches diameter red or yellow beets, 4 of each color if available; 6 servings Coarse kosher salt; 296 milliliters coarsely crumbled feta cheese (about one 7-ounce package); 1 teaspoon honey; 1 Tbsp fresh lemon juice; 4 Tbsps extra-virgin olive oil, divided; 3 larges oranges; 454 grams trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices; 1 Tbsp minced shallot; 118 milliliters sugar; 2 Tbsps unseasoned rice vinegar; 710 milliliters water; 710 milliliters watercress sprigs

You can never have too many side dish recipes, so give Beet, Rhubarb, and Orange Salad a try. This recipe serves 6. One serving contains 287 calories, 6g of protein, and 16g of fat. It is a good option if you're following a gluten free and vegetarian diet. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of olive oil, water, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400°F.

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Oven

Place beets on largesheet of foil.

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Beet

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Aluminum Foil

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.

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Coarse Salt

Beet

Wrap

Bring 3 cups water, 1/2 cup sugar, andpinch of coarse salt to simmer in largesaucepan, stirring until sugar dissolves.

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Coarse Salt

Sugar

Water

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.

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Rhubarb

Beet

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Slotted Spoon

Finely grate enough peel from 1 orangeto measure 1/2 teaspoon; transfer to smallbowl and reserve for dressing.

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.

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Orange Slices

Orange

Juice

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Knife

Bowl

Transfer 2 tablespoons orange juiceto bowl with orange peel.

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Orange Zest

Orange

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Bowl

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.

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Salt And Pepper