Beet, Rhubarb, and Orange Salad

I came across this recipe in this month's Bon Appetit and knew I had to make it. So I went down to Kensington market in search of rhubarb, but was unsuccessful; it's not quite in season yet. Luckily it comes frozen...

• 8x 2 to 2.5 inch diameter red or yellow beets or 4 of each
• 4 tablespoons extra-virgin olive oil
• 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
• Fresh Chervil leaves (optional)

"Preheat oven to 400F. 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 into 8 wedges.

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.

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 juic, shallot, honey, and remaining 3 tablespoons olive oil into bowl with orange peel and orange juice mixture. Season dressing with coarse salt and pepper.

Arrange watercress, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chevril leaves, if desired, and serve."

I only had 3 beets, which turned out to be more than enough... didn't have any watercress, unfortunately, but used some chiffonaded iceberg lettuce in its place... also didn't have any chervil.

It's an excellent combination of flavors: sweet, sour, earthy, acidic. Refreshing, too. That little touch of minced challot is brilliant.