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Beet, Rhubarb, and Orange Salad

Lora Zarubin
  • minutes
  • Serves 6

INGREDIENTS

8

2- to 2 1/2-inch-diameter red or yellow beets

1

Chervil, Fresh

3

Oranges, large

1 lb

Rhubarb stalks

1 tbsp

Shallot

3 cups

Watercress, sprigs

1 tsp

Honey

1 tbsp

Lemon juice, fresh

1

Kosher salt, Coarse

1/2 cup

Sugar

4 tbsp

Olive oil, extra-virgin

2 tbsp

Rice vinegar, unseasoned

1 1/4 cups

Feta cheese

3 cups

Water