Orange and Beet Salad with Parmesan Curls

Orange and Beet Salad with Parmesan Curls Author: Canadian Living Credits: Orange and Beet Salad with Parmesan Curls

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2007

Ingredients

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 <b>Per serving:</b> 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
  • Fibre 0.0
  • Folate 65.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 113.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Orange and Beet Salad with Parmesan Curls

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