Insalata Di Arance Barbabietole Rosse E Parmigiano Reggiano

Ingredients

1 pound beets, cooked and sliced
Three oranges, peeled and sliced
1/3 cup walnuts
Three tablespoons orange juice
One teaspoon lemon juice
1/4 teaspoon salt
Three tablespoons walnut oil or extra-virgin olive oil
2 ounces Parmigiano-Reggiano®
Freshly ground pepper

How to make the Insalata Di Arance Barbabietole Rosse E Parmigiano Reggiano – Orange, Beet and Parmigiano-Reggiano ® salad:

Pat beets dry. Arrange beets and orange slices in an attractive, overlapping pattern on a large serving platter or individual plates.

Toast walnuts in a preheated 350 F oven until light golden brown, about 10 minutes. Chop finely and sprinkle over the beets and oranges.

Whisk orange juice, lemon juice, and salt together in a small bowl. 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 freshly ground pepper and serve immediately.

Serves 6

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com