Parmigiano Reggiano, Beetroot And Pine Nut Salad



Enter beetroot season in style with this flavoursome salad recipe, ideal for a light evening meal in the sunshine.

Whisk together balsamic vinegar, brown sugar, extra virgin olive oil and seasoning. Arrange beetroot, rocket and pine nuts on dishes and drizzle with plenty of dressing.

To serve, top with chunked Parmigiano Reggiano, buon appetito!

Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.

The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best.  As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.

If you would like to receive more recipes for Parmigiano Reggiano please contact; The Dialogue Agency, 8 Oak Lane, Twickenham, London, TW1 3PA Tel: +44 (0)20 7389 9404 (24 hours) Email: a.bult@dialogueagency.com.

Parmigiano Reggiano, Beetroot and Pine Nut Salad


Serves 4-6

100g beetroot (preferably baby), sliced
2 handfuls rocket leaves
50g Parmigiano Reggiano, chunked
15g toasted pine nuts

Dressing:
2 tbsp balsamic vinegar
½ tsp dark brown sugar
3 tbsp extra virgin olive oil
Salt and pepper

Whisk together the dressing ingredients and season to taste. Use less brown sugar if you have a good, thick, aged balsamic vinegar
Arrange beetroot, rocket and pine nuts on serving plates and drizzle over plenty of dressing. Top with chunked Parmigiano Reggiano


Photography: Steve Lee
Recipe Editing and Food Styling: The Dialogue Agency 

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