Beet, Orange, Olive And Walnut Salad

• Beet, Orange, Olive and Walnut Salad
• 1 pound 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

1. THE BEETS:rnWash beets and pat dry, then halve them. Place in a baking dish and lightly coat with olive oil. Cover with foil and bake 45-60 minutes in a 375-degree oven until done. Cool. Slip off the skins, cut into wedges and then set aside.
2. THE WALNUTS:rnToss walnuts, 1 tbsp walnut oil, pinch of sugar, and salt and pepper to taste in a small bowl. Place on a baking sheet, and toast in the 375-degree oven for 5-7 minutes. Keep a very close eye on them after 5 minutes, as they burn quickly! Cool. Coarsely chop and set aside.
3. THE DRESSING:rnWhisk together: the orange juice, 1 tbsp walnut oil, 2 tbsp olive oil, the red wine vinegar and salt and pepper to taste. Set aside.
4. FINAL ASSEMBLY:rnPrepare the oranges by cutting off the top and bottom. Cut off the skins with a knife so that no white pith remains. The cut into small sections. Wash the lettuce and either tear or cut into pieces. Dry. Toss the lettuce with half the dressing and place on a platter. Toss the beets with the remainder of the dressing and place on top of the lettuce. Garnish with the orange sections, olives, preserved lemon and walnuts.
5. This recipe is enough for a one-quart mason jar; adjust amounts accordingly for larger or smaller glass containers. A wide-mouth jar is recommended, making it easier to remove the lemons for use later. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit. Place 1 tablespoon salt on the bottom of the jar. Pack in the lemons and push them down, adding more salt and the herbs/spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. Add freshly squeezed lemon juice to cover the lemons. You might find recipes that call for covering lemons with water, but we think using juice creates a better product. Leave a little air space before putting the lid on the jar. Place the jar in the refrigerator and shake the jar daily to distribute the salt. The lemons are ready to use after 4-6 weeks. Most recipes use only the peel. To use, remove the desired amount from the jar and discard the pulp unless the recipe instructs otherwise. Rinse the peel under running water. Preserved lemons will keep up to a year in the refrigerator. The pickling juice can be used two or three times over the course of a year. Remove bay leaves and coriander seeds after about 2 months, as they will make the lemons start to taste bitter over time. NOTE: I have also seen red peppercorns or a slice of red bell pepper put into the jar to add some color.

salad, beets, olive oil, walnut halves, walnut oil, sugar, orange juice, walnut oil, olive oil, red wine vinegar, oranges, lemon, kalamata olives, romaine lettuce, salt, lemons, lemons, kosher salt, cardamon pods, bay leaves, freshly squeezed lemon juice

Taken from food52.com/recipes/9473-beet-orange-olive-and-walnut-salad (may not work)