Beetroot salad with walnuts and oranges

Peel the beetroots, rinse, slice and arrange them on a large serving dish together with the sliced orange.
Preheat the oven to 175° and toast the walnuts for about 10 minutes, until browned; then finely chop and sprinkle them over the beetroot and orange slices.Mix the orange and lemon juice, add salt and Frutto della Vita Organic oil, and blend all together.
Use as dressing on the salad, add thin shaves of parmesan cheese and a handful of chopped chives.