Orange Beet and Parmigiano Reggiano Salad
Brighten up your table with this vibrant and flavorful Orange Beet and Parmigiano Reggiano Salad, a perfect blend of sweet, tangy, and savory notes. This elegant dish features tender roasted beets paired with juicy orange slices, peppery arugula, and delicate ribbons of Parmigiano Reggiano, all drizzled with a honey-kissed vinaigrette. The combination of earthy and citrusy flavors is both refreshing and satisfying, while the simple preparation makes it an ideal choice for entertaining or upgrading your everyday meals. Ready in just over an hour and loaded with nutrients, this stunning salad serves as a colorful appetizer or light main course. Perfect for fans of seasonal produce and Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 3 medium Fresh beets
- 2 large Oranges
- 60 grams Parmigiano Reggiano
- 120 grams Arugula
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon White wine vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
Preheat the oven to 200°C (400°F).
Rinse the beets thoroughly and wrap them individually in aluminum foil. Place them on a baking tray and roast in the oven for 40-45 minutes, or until they are tender when pierced with a fork.
While the beets are roasting, prepare the oranges. Slice off the top and bottom ends of each orange, then carefully cut away the peel and white pith with a sharp knife. Slice the oranges into rounds and set aside.
Once the beets are done roasting, allow them to cool slightly. Unwrap them and gently rub off the skins using a paper towel or your hands (wear gloves if desired to prevent staining). Slice the beets into thin rounds.
Using a vegetable peeler, shave the Parmigiano Reggiano into thin ribbons and set aside.
In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and black pepper to create the vinaigrette.
In a large serving bowl or platter, arrange the arugula as the base. Layer the beet and orange slices alternately over the arugula.
Drizzle the vinaigrette evenly over the salad. Top with the Parmigiano Reggiano ribbons and, if desired, sprinkle with fresh parsley.
Serve immediately and enjoy this colorful, flavorful salad!
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 14.7 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
