Orange, Beet, and Parmigiano-Reggiano Salad

Total Time
Prep 20 mins
Cook 0 mins

By now you all know I love Parmigiano-Reggiano, the "King of Cheeses". Here's a lovely salad from a book on cheeses by Nancy Radke.

Ingredients Nutrition


  1. Pat beets dry.
  2. Arrange beets and orange slices on chilled plates.
  3. Toast walnuts in a preheated 350 degree oven until light golden brown, about 10 minutes.
  4. Chop finely sprinkle over the beets and oranges.
  5. Whisk together orange juice, lemon juice and salt.
  6. Add oil in a thin, steady stream, whisking constantly.
  7. Pour dressing over salad.
  8. Make 1/2 cup of thin slivers of Parmigiano-Reggiano with a vegetable peeler.
  9. Scatter over the salad.
  10. Season with salt and pepper.
  11. Serve immediately.


Most Helpful

I served this over a bed of mixed greens. All the flavours played off each other very well, although I did think the cheese got a little lost in the crowd. I do love oranges in a salad and the contrast of the beets and oranges was particularly nice.

Jenny Sanders November 26, 2003

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