Preheat over to 400° F. Trim the leaves off the beets and reserve for salad. Wrap the beets in a foil pouch and place on a cookie sheet or other heat safe vessel. Roast them until you can poke a knife into them easily but they’re not mushy. The cooking time will vary widely based on how big the beets you selected are- check them every 20 minutes or so if you’re nervous (My medium sized beets took about 60 minutes to roast).

Let the beets cool until you can handle them. Then rub the skins off with your hands (Another nice part about the yellow beets is they don’t really stain your hands). Let them cool completely. Slice them into half moons.

Using plain white vinegar and 4-6 tablespoons sugar, make a solution and soak the rhubarb for an hour before you want to use it.

Drain well before putting on salad.

Segment the oranges by cutting off all of the skin and pith. Then run your knife down each side of the membrane to release just the fruit.

Chop ¼ - ½ cup mint.

Toss the pea leaves, spinach and mint in a large salad bowl. Add olive oil, white balsamic vinegar, salt and pepper to taste. Top with the beets, orange segments and rhubarb. Crumble the feta over the top.

When you’re ready to serve, toss thoroughly.