June 12, 2023
AuthorCharlotté v VurenCategorySaladDifficultyIntermediateThis crazy delicious salad came together as a bunch of leftovers. And it turned out to be the
most delicious fig, golden beet and prosciutto salad.
Wash and cut the stems off the golden beets. Bring a pot of water to a boil, gently drop in the beets into the pot and boil for 30-40 minutes or until easily punctured with a knife.
Remove the beets and let cool for a few minutes. Peel the beets and slice into small chunks. Place in the refrigerator for 10 minutes to cool.
Assemble the salad by combining the arugula, figs and beets. Slice each prosciutto piece in half lengthwise, then roll up.
Make the dressing by combining all ingredients in a food processor and pulse until combined. Add the dressing to the salad and serve immediately.
Servings 4
- Amount Per Serving
- Calories 410
Ingredients
Directions
Wash and cut the stems off the golden beets. Bring a pot of water to a boil, gently drop in the beets into the pot and boil for 30-40 minutes or until easily punctured with a knife.
Remove the beets and let cool for a few minutes. Peel the beets and slice into small chunks. Place in the refrigerator for 10 minutes to cool.
Assemble the salad by combining the arugula, figs and beets. Slice each prosciutto piece in half lengthwise, then roll up.
Make the dressing by combining all ingredients in a food processor and pulse until combined. Add the dressing to the salad and serve immediately.