Orange, Beet, and Parmigiano-Reggiano Salad
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 lb beet, 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 3 tablespoons extra virgin olive oil
- 2 ounces parmigiano-reggiano cheese
- fresh ground pepper
directions
- Pat beets dry.
- Arrange beets and orange slices on chilled plates.
- Toast walnuts in a preheated 350 degree oven until light golden brown, about 10 minutes.
- Chop finely sprinkle over the beets and oranges.
- Whisk together orange juice, lemon juice and salt.
- 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 salt and pepper.
- Serve immediately.
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RECIPE SUBMITTED BY
Mamie37
Webster, NY
I live in Western New York, on Lake Ontario. Great cultural, food, and touring area. For fun, we go "wandering" to the Finger Lakes area for lunch and "junk hunts".
I retired after 15 years as a travel agent, but I'm very busy with family and friends.
Favorite cookbook: 'American Century' by Jean Anderson. Great reference book! I love to read cookbooks, and can't pass up a chance to get "just one more".
I now work part time for the Canadian American Transportation System, also known as the "Fast Ferry", or "The Breeze" that goes between Rochester NY and Toronto. It's a gorgeous ship, and a cool job!