THEME: Beet, Rhubarb and Orange Salad

[Jamie R]

Beet, Rhubarb and Orange Salad

6 beets, scrubbed, with leaves trimmed to the root

4 large oranges

3 stalks rhubarb, sliced 1/2-inch thick

1/2 cup sugar

2 teaspoons salt

2 cups water

2 bunches watercress, stems cut as desired

1/2 cup orange juice

1/4 cup apple cider vinegar

2 tablespoons honey

1/2 cup canola oil

1 shallot, minced

7 oz feta cheese

Preheat oven to 400 degrees.

Place beets on large sheet of foil, drizzle the beets with olive oil,
then sprinkle with salt and pepper. Wrap the foil around the beets
and place on a sheet pan. Roast for 1 hour. Remove from oven and
allow to cool slightly.