Beet, orange, olive and walnut salad

Delight in the unique blend of earthy roasted beetroot, zesty orange slices, briny olives, and crunchy walnuts in this refreshing salad.

Ingredients:

• Beet, Orange, Olive and Walnut Salad
• 450g beets
• olive oil
• 1/2 cup walnut halves
• 1 tablespoon walnut oil
• 1 pinch sugar
• 5 tablespoons fresh orange juice
• 1 tablespoon walnut oil
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 navel oranges
• 1/4 preserved lemon, diced (optional)
• 1/2 cup kalamata olives, halved
• 1 head romaine lettuce
• salt and pepper to taste
• Preserved Lemons
• 6 meyer lemons
• 1/2 cup kosher salt
• 1 tablespoon cardamon pods
• 2-3 bay leaves
• 1 cup freshly squeezed lemon juice, more if needed

Instructions:

1. Beet, Orange, Olive and Walnut Salad
2. THE BEETS: Start by cleaning the beets and drying them, then cut them in half. Put them in a baking dish, lightly drizzle with olive oil, cover with foil, and bake at 190 °Cor 45-60 minutes until they are tender. Let them cool down, peel off the skins, slice into wedges, and set aside.
3. THE WALNUTS: Mix walnuts with 1 tbsp walnut oil, a pinch of sugar, salt, and pepper in a small bowl. Spread them on a baking sheet and toast in the 375-degree oven for 5-7 minutes. Keep a close eye on them after 5 minutes to prevent burning. Let them cool, then roughly chop and set aside.
4. THE DRESSING: Combine orange juice, 1 tbsp walnut oil, 2 tbsp olive oil, red wine vinegar, salt, and pepper in a bowl. Set it aside.
5. FINAL ASSEMBLY: Prepare the oranges by cutting off the top and bottom. Remove the peel with a knife, ensuring no white pith is left. Cut the oranges into small sections. Wash the lettuce, tear or cut it, and dry it. Toss half of the dressing with the lettuce and place it on a platter. Toss the beets with the remaining dressing and place them on top of the lettuce. Garnish with orange sections, olives, preserved lemon, and walnuts.
6. Preserved Lemons
7. This recipe is for a one-quart mason jar; adjust for smaller or larger containers. Use a wide-mouth jar for easier access to the lemons later on. Quarter the lemons without cutting all the way through, sprinkle salt, reshape the fruit, and place 1 tablespoon of salt at the bottom of the jar. Pack in the lemons, pressing them down and adding salt, herbs, and spices between layers. Cover the lemons with freshly squeezed lemon juice, leaving some air space before sealing the jar. Shake the jar daily in the fridge to distribute the salt. After 4-6 weeks, the lemons are ready to use. Most recipes utilize only the peel. To use, rinse the desired amount of peels under running water, discarding the pulp unless specified otherwise. Preserved lemons can last up to a year in the refrigerator. The pickling juice can be reused a couple of times over the year. Remove bay leaves and coriander seeds after about 2 months to prevent bitterness. Some recipes also suggest adding red peppercorns or red bell pepper slice for color.

Summary:

• Calories: 1856 kcal
• Fat: 127 g
• Protein: 36 g
• Carbs: 195 g
• Potassium: 5067 mg
• Magnesium: 414 mg