Serves 6:

• 1 pound beets, cooked and sliced
• 3 orange peeled and sliced
• 1/3 cup walnuts (35 g)
• 3 tablespoons orange juice (45 ml)
• 1 teaspoon lemon juice (5 ml)
• ¼ teaspoon salt
• 3 tablespoons walnut oil extra-virgin olive oil (45 ml)
• 2 ounces Parmigiano-Reggiano (57 g)
• Freshly ground pepper

Preparation:

1. Pat beets dry.
2. Arrange beets and orange slices in an attractive overlapping pattern on a large serving platter or on individual plates.
3. Toast walnust in a preheated 350° F (175° C) oven until light golden brown, about 10 minutes.
4. Chop finely and sprinkle over the beets and oranges.
5. Whisk together orange juice, lemon juice and salt.
6. Add oil in a thin, steady stream, wisking constantly.
7. Pour dressing over salad.
8. Make 1/2 cup (57g) of thin slivers of Parmigiano-reggiano with a vegetable peeler.
9. Scatter over the salad. Season with pepper and serve immediately.