Orange, Beet & Parmigiano-Reggiano Salad
Recipe courtesy of Gustare Olive Oils & Vinegars
https://gustareoliveoils.com
Recipes
Orange, Beet & Parmigiano-Reggiano Salad
Roasted French Walnut Oil
PREP TIME: 20-30 minutes
SERVES/YIELD: 6
Ingredients
- 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
Directions
1
Preheat oven to 350 degrees. Toast walnuts on a baking sheet until golden brown or about 10 minutes.
2
Remove from oven, cool slightly and chop. Set aside.
3
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.
4
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!
