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Warm Roasted Beets & Shallots with Crisp Prosciutto Dressing


Serves four as a side dish.

  • 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
  • 15 large mint leaves, thinly sliced (1 heaping Tbs.)

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.

nutrition information (per serving):
Calories (kcal): 200, Fat (kcal): 13, Fat Calories (g): 120, Saturated Fat (g): 2, Protein (g): 8, Monounsaturated Fat (g): 9, Carbohydrates (mg): 13, Polyunsaturated Fat (mg): 1, Sodium (g): 860, Cholesterol (g): 15, Fiber (g): 3,

Photo: Scott Phillips

Amazing! Used bacon instead of Proscuitto and balsamic vinegar instead of the Sherry vinegar (because that's what we had) and added in the beet greens to the saute. Best preparation of beets ever!

My favorite way to serve beets! The sweet beets and shallots pair nicely with the vinegar in the dressing.

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