Ingredients:
1 lb beets, cooked and sliced
3 oranges, peeled and sliced
1/3 cup walnuts
3 tablespoons orange juice
1 teaspoon lemon juice
1/4 teaspoon salt
3 tablespoons walnut oil or 3 tablespoons extra virgin olive oil
2 ounces parmigiano-reggiano cheese
fresh ground pepper
Directions:
Pat beets dry.
Arrange beets and orange slices on chilled plates.
Toast walnuts in a preheated 350 degree oven until light golden brown, about 10 minutes.
Chop finely sprinkle over the beets and oranges.
Whisk together orange juice, lemon juice and salt.
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 salt and pepper.
Serve immediately.
Servings: 6
Time preparation: 20 min.
Time total: 20 min.