• 1 pound fresh beets, cooked and sliced
  • 3 oranges, peeled and sliced
  • ⅓ cup walnuts
  • 3 tbsp. orange juice, freshly squeezed
  • 1 tsp. lemon juice, freshly squeezed
  • ¼ tsp. sea salt
  • 3 tbsp. Gustare Roasted French Walnut Oil
  • 2 oz. Parmigiano-Reggiano
  • Freshly ground pepper



Preheat oven to 350 degrees. Toast walnuts on a baking sheet until golden brown or about 10 minutes.


Remove from oven, cool slightly and chop. Set aside.


Pat beets dry. On a serving platter, arrange beets and orange slices in an overlapping pattern. Sprinkle with chopped walnuts. Whisk together orange juice, lemon juice and salt. Add oil in a slow, steady stream, whisking constantly.


Pour dressing over salad. Make ½ cup of thin slivers of Parmigiano-Reggiano with a vegetable peeler. Scatter over the salad. Season with pepper and serve immediately. Enjoy!

Recipe Tags

#Dinner, #Salads

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