Prepare to embark on a culinary journey that will transform your perception of salads forever! This Fig, Golden Beet, and Prosciutto Salad is not just a dish—it's a gourmet experience that marries the sweet earthiness of golden beets, the luscious ripeness of fresh figs, and the delicate saltiness of prosciutto in a breathtaking composition that will make your palate dance with delight. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your golden ticket to gastronomic bliss.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 figs, quartered
- 2 golden beets, roasted and sliced
- 4 oz prosciutto, sliced
- 4 cups arugula
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the golden beets. If you haven't already roasted them, preheat your oven to 400°F (200°C). Wrap the golden beets in aluminum foil and roast them for about 45 minutes to an hour, or until they are tender when pierced with a fork. Once done, allow them to cool, then peel and slice them into thin rounds.
- While the beets are roasting, wash and dry the arugula thoroughly. Place the arugula in a large salad bowl, creating a base for your salad.
- Next, prepare the figs. Rinse the figs under cold water, pat them dry, and cut them into quarters. Set them aside.
- Once the golden beets are roasted and sliced, add them to the bowl with the arugula.
- Layer the quartered figs on top of the arugula and golden beets, followed by the slices of prosciutto. Tear the prosciutto into smaller pieces for a more rustic presentation, if desired.
- In a small bowl, whisk together the olive oil and balsamic vinegar to create a simple dressing. Season with salt and pepper to taste, adjusting to your preference.
- Drizzle the dressing over the salad, ensuring even coverage. Gently toss the salad to combine all ingredients without bruising the figs or greens.
- Serve the salad immediately, garnished with additional freshly cracked pepper or a sprinkle of sea salt if desired. Enjoy your Fig, Golden Beet, and Prosciutto Salad!
Tips
- Roast beets in advance: To save time, you can roast golden beets a day ahead and refrigerate them, making meal preparation faster.
- Choose ripe, but firm figs: Look for figs that are soft to the touch but not mushy, ensuring the best flavor and texture.
- Quality matters: Use high-quality extra virgin olive oil and aged balsamic vinegar to elevate the dressing's taste.
- Serve immediately: This salad is best enjoyed right after dressing to maintain the crispness of arugula and prevent wilting.
- Temperature tip: Let roasted beets cool to room temperature before adding to the salad to prevent wilting the arugula.
- Prosciutto variation: For a vegetarian option, substitute prosciutto with crispy roasted chickpeas or toasted pine nuts.
Nutrition Facts
Calories: 207kcal
Carbohydrates: 11g
Protein: 8g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 18mg
