Paper-thin curls of Parmigiano-Reggiano accentuate the salad's nutty notes.
- Portion size 4 servings
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.
Nutritional facts Per serving: about
- Sodium 494 mg
- Protein 10 g
- Calories 348.0
- Total fat 24 g
- Cholesterol 12 mg
- Saturated fat 4 g
- Total carbohydrate 27 g
- Iron 12.0
- Folate 65.0
- Calcium 24.0
- Vitamin A 11.0
- Vitamin C 113.0