Summary
Roasted Beet Fig and Prosciutto Salad
Roasted Beet, Fig & Prosciutto Salad
Looking for a fresh and flavorful salad recipe that feels fancy and is easy to make? This Roasted Beet, Fig & Prosciutto Salad hits all the right notes — sweet, salty, tangy, and totally satisfying. 🥗✨
Ingredients
Method
Roasted Beets Instructions
- Preheat your oven to 400 degrees.
- Take the tops off the beets (you can reserve these for another use). Wash and dry the beets. Place the beets on a large sheet of aluminum foil. Pour two tablespoons of extra virgin olive oil over the beets and roll around to coat. Sprinkle the beets with a pinch of kosher salt and ground black pepper. Wrap the beets tightly in aluminum foil.
- Place the wrapped beets on a baking sheet and place in the oven on the middle rack. Roast for 50 minutes to one hour. You should be able to pierce the beets easily with a fork. Take the beets out of the oven and let them cool. Once cooled, peel, then cut in half and then into wedges.
Assemble the Salad
- Place the lettuce on the bottom of a large serving platter. Now, it will become a work of art by layering your ingredients. I like to place my beets next, making sure they are spread evening over the lettuce.
- You can now do the same with the rest of the ingredients: tomatoes, figs, pistachios, goat cheese and prosciutto.
- Finally, top with my lime vinaigrette dressing or your favorite. I like to finish by drizzling the salad with a balsamic glaze (I used a store-bought brand). This salad is a beauty and it’s full of vitamins, minerals and antioxidants! Enjoy!