Orange, Beet & Parmigiano-Reggiano Salad

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Salad Prep Time: 20-30 minutes
Serves: 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. Remove from oven, cool slightly and chop. Set aside.
    2. 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.
    3. 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!