Orange, Beet, and Parmigiano-Reggiano Salad

• 1 lb beet, cooked and sliced
• 3 oranges, peeled and sliced
• 13 cup walnuts
• 3 tablespoons orange juice
• 1 teaspoon lemon juice
• 14 teaspoon salt
• 3 tablespoons walnut oil or 3 tablespoons extra virgin olive oil
• 2 ounces parmigiano-reggiano cheese
• fresh ground pepper

1. Pat beets dry.
2. Arrange beets and orange slices on chilled plates.
3. Toast walnuts in a preheated 350 degree oven until light golden brown, about 10 minutes.
4. Chop finely sprinkle over the beets and oranges.
5. Whisk together orange juice, lemon juice and salt.
6. Add oil in a thin, steady stream, whisking constantly.
7. Pour dressing over salad.
8. Make 1/2 cup of thin slivers of Parmigiano-Reggiano with a vegetable peeler.
9. Scatter over the salad.
10. Season with salt and pepper.
11. Serve immediately.

oranges, walnuts, orange juice, lemon juice, salt, walnut oil, cheese, fresh ground pepper

Taken from www.food.com/recipe/orange-beet-and-parmigiano-reggiano-salad-59802 (may not work)