Warm Roasted Beets and Shallots with Crisp Prosciutto Dressing

Finecooking.com
serves 4
Ingredients

• 2 Tbs. extra-virgin olive oil
• 2 oz. thinly sliced domestic prosciutto, cut into thin strips
• 1 clove garlic, thinly sliced
• 1-1/2 Tbs. sherry vinegar
• Kosher salt to taste
• Pinch dried red chile flakes
• 1 recipe Slow-Roasted Beets & Shallots, warm

Preparation

• Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and sauté until crisp and browned in places, 2 to 3 min.; transfer with a slotted spoon to paper towels. Turn the heat down to medium low and add the garlic slices; sauté until translucent and barely turning golden, 30 to 60 seconds. Add the vinegar, a big pinch of salt, and a few red chile flakes. Stir and remove the pan from the heat. Leave the dressing in the pan and reheat just before the beets come out of the oven. Add the warm beets and shallots to the pan and toss to coat. Reserving a little of each for garnish, toss the mint and prosciutto into the pan with the beets, stir again, and taste for salt. Turn the beets out onto a small platter and top with the remaining mint and prosciutto.