Salad of walnuts, oranges and beets
Instructions
Wash and dry the beets, then place the slices of oranges and a serving tray.
Toast the walnuts in pre-heated oven at 175 degrees until golden coloration under; then chop finely and distribute them over the beets and oranges.
Whisk together the orange juice, lemon and salt and then add two tablespoons of olive oil, stirring the mixture.
Pour the dressing into the salad, cut into thin slivers parmigiano and aggregatelo salad.
Season with pepper and serve immediately.
Ingredients and dosing for 4 persons
- 2 cooked sliced beets
- 50 g of walnut kernels
- 2 clean peeled oranges
- 1 tablespoon of lemon juice
- 2 tablespoons of orange juice
- 2 tablespoons of olive oil extra virgin
- 40 g of parmigiano
- Fresh pepper