Method
Serves 4
Preheat the oven to 200°C (375°F).
Wrap the beetroot in foil and roast in the oven until tender,
20-30 minutes. Allow to come to room temperature, then peel. Cut
each beetroot into 10-12 segments.
Toss the rhubarb with the sugar and salt.
Segment the oranges,
and remove all the pith.To make the vinaigrette, combine all the
ingredients in a small bowl.
Place the cut beetroot in a mixing bowl. Add the rhubarb, blood
orange and the vinaigrette. Mix to distribute the flavours.
Divide the salad between 4 plates.
Garnish with a sprig of chervil.