Beet, Orange, Olive and Walnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound(s) beets |
olive oil |
1/2 cup(s) walnut halves |
1 tablespoon(s) walnut oil |
1 pinch(s) sugar |
5 tablespoon(s) fresh orange juice |
1 tablespoon(s) walnut oil |
2 tablespoon(s) extra virgin olive oil |
1 tablespoon(s) red wine vinegar |
2 navel oranges |
1/4 preserved lemon, diced (optional) |
1/2 cup(s) kalamata olives, halved |
1 head(s) romaine lettuce |
salt and pepper to taste |
Directions:
1. THE BEETS: Wash 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: Toss 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: Whisk 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: Prepare 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
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