Prosciutto with a Roasted Beet and Fig Salad and a Citrus Dressing

Healthycooking's picture

Dec. 28, 2011


Beets 4 Small
Black mission figs 4
Finely chopped shallots/Scallions 1 tablespoon, white part only
Fresh lemon juice 1 Tablespoon
Fresh orange juice 1 Tablespoon
Extra virgin olive oil
Kosher salt To Taste
Fresh black pepper 1/4 Teaspoon (Use A Few Grinds)
Frisee 2 Cup (32 tbs) , washed and trimmed (Curly Endive)
Sliced prosciutto 4 Ounce (Paper Thin)
Snipped chives 2 Teaspoon



1. Start by preheating the oven to 375°F

2. Take the unpeeled beets and wash it first, then wrap it in foil and let it stand for 25 to 30 minutes, until the beet turns tender, then unwrap the beets and set aside to cool to room temperature


3. Turn off the oven, and remove the beets , when they cooled, peel them and cut them into eighths, and put the sections in an ovenproof casserole

3. Now remove stems of the figs and cut them into quarters, then put the figs in the dish with the beets

4.Turn on the oven again to 375°F

5. In a small bowl, whisk the shallots with the lemon juice, orange juice, and olive oil, and season to taste with salt and pepper

6. Lay the beets, and spoon the dressing over it, separate the branches of the frisee and make a nest in the center of each of 4 plates

7. Ina plate, place the frisee, and arrange the sliced prosciutto around it, put the beets and figs in the oven for 1 to 2 minutes until warm

8. Insdie frisee nest, put 4 pieces of beet and 4 pieces of fig inside each frisee nest, over the salad and prosciutto spoon the warmed vinaigrette from the casserole


9. Sprinkle with chives and serve with a sauce of your choice

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4