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Beet, Rhubarb, and Orange Salad


Beet, Rhubarb, and Orange Salad Recipe

Ingredients:
  • 8 2- to 2 1/2-inch-diameter red or yellow beets, 4 of each color if available
  • 4 tablespoons extra-virgin olive oil, divided
  • Coarse kosher salt
  • 3 cups water
  • 1/2 cup sugar
  • 1 pound trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices
  • 3 large oranges
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 1 teaspoon honey
  • 3 cups watercress sprigs
  • 1 1/4 cups coarsely crumbled feta cheese (about one 7-ounce package)
  • Fresh chervil leaves (optional)
Directions:
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Rank

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