Orange and Beet Salad with Parmesan Curls
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 348 |
| pro | 10 g |
| total fat | 24 g |
| sat. fat | 4 g |
| carb | 27 g |
| fibre | 6 g |
| chol | 12 mg |
| sodium | 494 mg |
| % RDI: | - |
| calcium | 24 |
| iron | 12 |
| vit A | 11 |
| vit C | 113 |
| folate | 65 |
Paper-thin curls of Parmigiano-Reggiano accentuate the salad's nutty notes.
Ingredients
-
4 beets (1 bunch), 1 lb (500 g)
3 navel_oranges
1/3 cup (75 mL) walnut pieces
2 oz (60 g) piece Parmigiano-Reggiano or Parmesan cheese
2 cups (500 mL) arugula or watercress, trimmed
Vinaigrette:
1/4 cup (50 mL) walnut or extra-virgin olive_oil
2 tbsp (25 mL) minced shallot or onion
2 tbsp (25 mL) wine_vinegar
1 tsp (5 mL) liquid honey
Pinch each salt and pepper
Preparation
Vinaigrette: In bowl, whisk together oil, shallot, vinegar, honey, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 days.)
Trim beet tops to 1 inch (2.5 cm); leave roots. In saucepan of boiling salted water, cover and cook beets until fork-tender, 25 to 30 minutes; drain and let cool. Peel and cut crosswise into 1/4-inch (5 mm) thick slices.
Cut off rind and outer membrane of oranges. Cut crosswise into 1/4-inch (5 mm) thick slices. (Make-ahead: Place beets and oranges in separate bowls; cover and refrigerate for up to 24 hours.)
In small skillet, toast walnuts over medium-low heat, stirring often, until lightly browned, 3 minutes; let cool.
Using vegetable peeler, shave cheese into thin curls.
Mound arugula on platter or individual plates. Overlap beets and oranges around arugula. Sprinkle with walnuts; drizzle with vinaigrette. Scatter cheese overtop.
Source : Canadian Living Magazine: February 2007
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