Orange and Beet Salad with Parmesan Curls Orange and Beet Salad with Parmesan Curls

Orange and Beet Salad with Parmesan Curls Image by: Orange and Beet Salad with Parmesan Curls Author: Canadian Living

Paper-thin curls of Parmigiano-Reggiano accentuate the salad's nutty notes.

  • Portion size 4 servings

Ingredients

  • 4 beets (1 bunch)
  • 3 navel oranges
  • 1/3 cup walnut pieces
  • 2 oz piece Parmigiano Reggiano cheese
  • 2 cups arugula or watercress
Vinaigrette:
  • 1/4 cup walnut or extra-virgin olive oil
  • 2 tablespoons minced shallot or onions
  • 2 tablespoons wine vinegar
  • 1 teaspoon liquid honey
  • pinch each salt and pepper

Method

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

%RDI

  • Iron 12.0
  • Folate 65.0
  • Calcium 24.0
  • Vitamin A 11.0
  • Vitamin C 113.0
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Orange and Beet Salad with Parmesan Curls

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