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Orange, Beet and Parmigiano-Reggiano® salad

1 pound 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 extra-virgin olive oil
2 ounces Parmigiano-Reggiano®
Freshly ground pepper

1. Pat beets dry. Arrange beets and orange slices in an attractive, overlapping pattern on a large serving platter or on individual plates.
2. Toast walnuts in a preheated 350 F oven until light golden brown, about 10 minutes. Chop finely and sprinkle over the beets and oranges.
3. 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.
4. 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.

Makes 6 servings.

Recipe provided courtesy of The Italian Trade Commission.

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