This recipe was given to my by my Aunt Suzy several years ago in a collection of recipes using preserved lemons. For my husband and my wedding present, she gave us "dinner in a box for a year," and 4 times that year she gave us a box full of menus, ingredients, recipes and accompanying wine for us to cook up gourmet meals together. One of the boxes was full of preserved lemon recipes, and a few menus for Mediterranean meals using them. This recipe was included, and I've made it several times since then!
I added the olives to the recipe, and I think it is a must have. I love the olive, beet and orange combo...those flavors are wonderful together. I've made it without the walnuts before (just because I burnt them accidentally and didn't have time to make more), and it was still great. The preserved lemons are optional, but I think add such a great kick to it. The problem is that purchased preserved lemons are never as good as homemade, and it's not really an ingredient that most cooks have on hand. But I included the recipe for them, and I highly recommend making them...they keep for a year, and there are so many wonderful things you can put them in!
My aunt said that she got this recipe originally from the cookbook "From Tapas to Meze: First Courses from the Mediterranean Shores of Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa" by Joanne Weir.
The original recipe says that it serves 6, but my husband and I can eat the whole thing as a main course, sharing with our toddler son. So I'm going to say that it serves 4 (we eat a lot of salad), but if you're going to serve it as a side dish or tapas style, stick with the "serves 6" estimate. - margauxbakes —margauxbakes
This salad made us very happy. The prospect of preparing something so colorful and fresh—the jewel-like beets and orange sections, coupled with briny olives and roasted walnuts—in the dead of a frigid and dreary winter was exciting. After roasting the beets, I immediately made the dressing so the beets could soak in the citrusy flavors. The walnut oil added a subtle flavor to both the roasted walnuts and the dressing. Next time I will use my favorite Castelvetrano olives, because I love them and think they would look beautiful among the beets and oranges. This is a great wow salad for company, but equally nice as a one-stop dish for getting in your regime of fruits and vegetables. Note: I did not make the preserved Meyer lemons, but will try them next time. This recipe is also nice because you can prepare the parts and assemble the whole salad at the last minute. —Bevi