Roasted Beet Salad With Preserved Lemon – The Forward

Ingredients

• 2 pounds medium beets, ends trimmed and scrubbed
• 2 small fennel bulbs, quartered, cored, and thinly sliced
• 1 tablespoon brine-packed capers, drained, patted dry, and roughly chopped
• 10 large basil leaves, cut into thin ribbons
• 3 tablespoons finely chopped preserved lemon peel
• 2 tablespoons finely chopped shallot
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper