Name: Beet, Rhubarb, and Orange Salad
Yield: 6 Servings
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)

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