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Roasted Strawberry Salad With Prosciutto and Beets

cookinglight.com
serves 4
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Ingredients
  • 6 small beets, scrubbed and trimmed (about 1 lb.)
  • 8 ounces fresh strawberries, hulled and halved
  • 1 teaspoon granulated sugar
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 ounces lettuce, torn (about 6 loosely packed cups)
  • 4 very thin prosciutto slices (about 1/2 oz. each)
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 1 ounce Marcona almonds, coarsely chopped (about 1/4 cup)
Picture
Preparation
Preheat oven to 375°F.

Place beets on a large piece of heavy-duty aluminum foil; wrap tightly. Bake at 375°F for 1 hour to 1 hour and 15 minutes or until tender. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.

Line a small baking sheet with parchment paper. Place strawberries in an even layer on prepared baking sheet; sprinkle with sugar, and toss gently to coat. Bake at 375°F for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.

Combine oil, vinegar, mustard, salt, and pepper in a jar or bowl; shake or whisk until emulsified.

Divide lettuce evenly among 4 plates; top with beets, strawberries, prosciutto, cheese, and almonds. Drizzle evenly with vinaigrette and serve.



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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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