Ingredients
Makes 6 servings
Step 1
Preheat oven to 400°F. Place beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap beets in foil. Roast beets until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.
Step 2
Bring 3 cups water, 1/2 cup sugar, and pinch of coarse salt to simmer in large saucepan, stirring until sugar dissolves. Add rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using slotted spoon, transfer rhubarb to platter and cool completely. DO AHEAD:Beets and rhubarb can be made 1 day ahead. Cover separately and chill.
Step 3
Finely grate enough peel from 1 orange to measure 1/2 teaspoon; transfer to small bowl and reserve for dressing. Cut off peel and white pith from all 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 tablespoons orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallot, honey, and remaining 3 tablespoons olive oil into bowl with orange peel and orange juice mixture. Season dressing with coarse salt and pepper.
Step 4
Arrange watercress, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chervil leaves, if desired, and serve.
Nutrition Per Serving
Leave a Review
Reviews (13)
Back to TopI make this every spring when rhubarb is in season. delicious.
Anonymous
CT
3/10/2017
It was good, but the rhubarb was not (so it was forked aside). If I make the salad again I will skip the rhubarb. It was labour intensive and time consuming (read the directions before deciding if you want to try it).
jamiek22
4/30/2014
The salad was delicious for dinner, but even better with a poached egg on top for breakfast!
shanbart
Seattle, WA
3/17/2013
I thought these were wonderful. This was a pretty easy recipe with a good result. www.entertainingrecipes.org
Anonymous
6/6/2010
I was looking for a colorful salad for Mother's Day dinner for my vegetarian children to enjoy and tried this. Wow! The flavors and colors were great! Everyone loved the way the tart rhubarb melded with the oranges and beets and the tangy feta. I couldn't find watercress and just used mixed baby herb salad package but made everything else as written.
sampsonite
Hillsboro, OR
5/15/2010
This was an interesting salad. I love beets so they were a lovely addition. The rhubarb was tart and blanching it for 2 minutes in sugar water didn't do a whole lot. I could do without them next time. Also, if you peel the oranges and take the orange out of its membrane, that is quite labor intensive. It took the longest out of all the steps. The vinaigrette was good with fresh orange juice & shallots. You can substitute any greens, which we did. Nothing too hardy but any spring green would be nice. I think rhubarb is best used in desserts and not for salads.
Anonymous
Seattle, WA
4/16/2010
I served this for Easter. I added several cups of baby greens to the watercress. Rather than individual plates, I served salad in a large salad bowl. It was delicious. I agree that the rhubarb was overwhelmed by the other flavors. Next time, I'll skip it.
Anonymous
Baltimore, MD
4/5/2010
A unique idea of adding rhubarb to a salad and boiling it in sugar water does make it edible. However the rhubarb was overwhelmed with the strong flavors from the feta, beets and oranges. Next time I would omit the beets and feta and simply make it a rhubarb and orange salad. The dressing was wonderful.
MaryCook1
Bay Area, CA
4/4/2010
I was really excited about this, but found for the amount of time involved, it muddled too many flavors. Also Kind of ended up feeling like a fruit salad.
abourassa
4/1/2010
Looks amazing!
astried
3/31/2010
This salad is absolutely delicious! In Austria you can't get watercress, so I used arugula instead, which tasted just as good. The tartness of the rhubarb perfectly balances the sweetness of the beets and the oranges. Used only apple vinegar rather than vinegar+lemon juice, because I'm not a fan of sour flavors.
teebaeumchen
Mistelbach, Austria
3/28/2010
give forks later chaeers from tattoo image
Anonymous
3/23/2010
This look very intersting and tastful, must try this next weekend
jrwlam
New York, NY
3/23/2010
