Roasted Strawberry Salad With Prosciutto and Beets

cookinglight.com
serves 4
​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)

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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