A refreshing Italian orange and beet salad
with walnuts and slivers of Parmigiano-Reggiano®.
Orange, Beet and
Parmigiano-Reggiano® Salad
1 pound beets, cooked and sliced
3 oranges, peeled and sliced
1/3 cup walnuts
3 tablespoons orange juice
1 teaspoon lemon juice
1/4 teaspoon salt
3 tablespoons walnut oil or extra-virgin olive oil
2 ounces Parmigiano-Reggiano®
Freshly ground pepper
- Pat beets dry. Arrange beets and orange
slices in an attractive, overlapping pattern on a large serving
platter or on individual plates.
- Toast walnuts in a preheated 350°F
(175°C) oven until light golden brown, about 10 minutes.
Chop finely and sprinkle over the beets and oranges.
- Whisk orange juice, lemon juice and salt
together in a small bowl. Add oil in a thin, steady stream, whisking
constantly. Pour dressing over salad.
- Make 1/2 cup of thin slivers of Parmigiano-Reggiano
with a vegetable peeler. Scatter over the salad. Season with
freshly ground pepper and serve immediately.
Makes 6 servings.
Recipe provided courtesy of The Italian Trade Commission.
