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Orange, Beet and Parmigiano-Reggiano® Salad recipe

A refreshing Italian orange and beet saladwith walnuts and slivers of Parmigiano-Reggiano®.

Recipe: Orange, Beet andParmigiano-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 orangeslices in an attractive, overlapping pattern on a large servingplatter 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 salttogether in a small bowl. Add oil in a thin, steady stream, whiskingconstantly. Pour dressing over salad.
  • Make 1/2 cup of thin slivers of Parmigiano-Reggianowith a vegetable peeler. Scatter over the salad. Season withfreshly ground pepper and serve immediately.

    Makes 6 servings.

    Recipe provided courtesy of The ItalianTrade Commission.

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