Italian Recipes
INSALATA DI ARANCE BARBABIETOLE ROSSE E PARMIGIANO-REGGIANO ®

INSALATA DI ARANCE BARBABIETOLE ROSSE E PARMIGIANO-REGGIANO ®

Orange, Beet and Parmigiano-Reggiano ® salad

How to make the Orange, Beet and Parmigiano-Reggiano ® salad:

Pat beets dry. Arrange beets and orange slices in an attractive, overlapping pattern on a large serving platter or on individual plates.

Toast walnuts in a preheated 350 F oven until light golden brown, about 10 minutes. Chop finely and sprinkle over the beets and oranges.

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.

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.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM