Insalata Di Arance Barbabietole Rosse E Parmigiano Reggiano


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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at