Directions:
STEP 1
The beets and oranges for this Parmigiano Reggiano, orange and beet salad can be prepared ahead of time and the salad assembled at the last minute. For this Parmigiano Reggiano, orange and beet salad, choose beets that are small or medium-sized. Large beets tend to be tough and are often woody in the center. Always cook beets before cutting and peeling to preserve the color and nutrients. Don’t cut off the root tip before cooking and leave at least an inch at the top.
STEP 2
Pat beets dry and slice them. Peel the oranges and cut them into slices. Arrange beets and orange slices in an attractive overlapping pattern on a large serving platter or on individual plates.
STEP 3
Toast walnuts in a preheated 350°F oven until light golden brown, about 10 minutes. Chop and sprinkle over the beets and oranges.
STEP 4
Whisk together orange juice, lemon juice and salt. Add oils in a thin, steady stream, whisking constantly. Pour dressing over salad.
STEP 5
Make ½ cup of thin slivers of Parmigiano Reggiano with a vegetable peeler. Scatter over the salad. Season with pepper and serve immediately.
SALAD
Parmigiano Reggiano, Orange and Beet Salad
-
20minutes
PREP
-
10minutes
COOK
-
230
Calories
Oranges and beets are a great pair in color, taste and texture. When you peel the oranges, be sure not to leave any of the bitter white pith. The slivers of Parmigiano Reggiano® cheese add a third element of color, taste and texture to this out-of-the-ordinary Parmigiano Reggiano, orange and beet salad. Serve Parmigiano Reggiano, orange and beet salad as an appetizer or as a side salad.
Ingredients:
1 lb. Beets cooked and peeled
3 Oranges
1/3 cup Walnuts
3 tbsp. Orange Juice
1 tsp. Lemon Juice
1/4 tsp. Salt
1 tbsp. Walnut Oil
2 tbsp. Olive Oil
2 oz. Parmigiano Reggiano wedge
Pepper to taste
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALAD
Parmigiano Reggiano, Orange and Beet Salad
-
20minutes
PREP
-
10minutes
COOK
-
Parmigiano Reggiano
Chef
Oranges and beets are a great pair in color, taste and texture. When you peel the oranges, be sure not to leave any of the bitter white pith. The slivers of Parmigiano Reggiano® cheese add a third element of color, taste and texture to this out-of-the-ordinary Parmigiano Reggiano, orange and beet salad. Serve Parmigiano Reggiano, orange and beet salad as an appetizer or as a side salad.
Directions:
STEP 1
The beets and oranges for this Parmigiano Reggiano, orange and beet salad can be prepared ahead of time and the salad assembled at the last minute. For this Parmigiano Reggiano, orange and beet salad, choose beets that are small or medium-sized. Large beets tend to be tough and are often woody in the center. Always cook beets before cutting and peeling to preserve the color and nutrients. Don’t cut off the root tip before cooking and leave at least an inch at the top.
STEP 2
Pat beets dry and slice them. Peel the oranges and cut them into slices. Arrange beets and orange slices in an attractive overlapping pattern on a large serving platter or on individual plates.
STEP 3
Toast walnuts in a preheated 350°F oven until light golden brown, about 10 minutes. Chop and sprinkle over the beets and oranges.
STEP 4
Whisk together orange juice, lemon juice and salt. Add oils in a thin, steady stream, whisking constantly. Pour dressing over salad.
STEP 5
Make ½ cup of thin slivers of Parmigiano Reggiano with a vegetable peeler. Scatter over the salad. Season with pepper and serve immediately.
Ingredients:
1 lb. Beets cooked and peeled
3 Oranges
1/3 cup Walnuts
3 tbsp. Orange Juice
1 tsp. Lemon Juice
1/4 tsp. Salt
1 tbsp. Walnut Oil
2 tbsp. Olive Oil
2 oz. Parmigiano Reggiano wedge
Pepper to taste
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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