Greens with Burrata, Proscuitto and Roasted Beets

 

Valentine’s Day is fast approaching and I thought this salad was perfect for the occasion. Everything about this salad says romance, slow roasted red and golden beets, salty Prosciutto, creamy Burrata and a sweet lemon honey vinaigrette…

Greens with Slow Roasted Beets, Prosciutto and Burrata Cheese with a Sweet Honey Lemon Vinaigrette

We start by slow roasting beets. Roasting beets brings out their natural sweetness and earthy flavor. Simply cut off the tops and roots, drizzle with olive oil and bake till soft. Beets are chock full of beneficial vitamins, minerals and phytochemicals. Only 37 calories per 1/2 cup and 1.7 grams of fiber make them a fabulous veggie to add to your diet.

Greens with Slow Roasted Beets, Prosciutto and Burrata Cheese with a Sweet Honey Lemon Vinaigrette

Prosciutto is a dry cured ham that is sliced paper thin. It has a salty quality that is perfect when wrapped around Burrata cheese.

Greens with Slow Roasted Beets, Prosciutto and Burrata Cheese with a Sweet Honey Lemon Vinaigrette

You have probably noticed Burrata cheese making an appearance on many restaurant menus as of late. There’s a good reason, Burrata is a combination of Mozzarella and cream. It isn’t solid like most cheese, it is almost liquid, soft and fluid…pretty dreamy stuff!

Greens with Slow Roasted Beets, Prosciutto and Burrata Cheese with a Sweet Honey Lemon Vinaigrette

And we aren’t done yet! This dressing is sweet and tart and lovely when combined with earthy beets and salty prosciutto.

Greens with Slow Roasted Beets, Prosciutto and Burrata Cheese with a Sweet Honey Lemon Vinaigrette

 

The Recipe: Greens with Burrata, Proscuitto and Roasted Beets

Roast beets ahead to allow time for cooling.  Serves 4

Preheat oven to 350 degrees and place rack in center position. Cut tops and bottom off beets and wash well. Pat dry with a paper towel and set beets on a sheet of foil. Drizzle lightly with olive oil and wrap and seal foil tightly around beets. Roast till a fork goes in easily. Small bets take about 50 minutes, larger beets can take an hour and a half (sometimes even 2 hours). Once cooked, remove and allow to cool. Use fingers to peel off skin. Place in fridge till ready to use.


Dressing:

1/4 cup extra virgin olive oil
2 T freshly squeezed lemon juice
1/2 T minced scallions 
(green onions)
1 teaspoon lemon zest
2 T honey

Combine all ingredients in a bowl and whisk. Use a microplane to zest citrus (where to buy) and a handheld juicer to easily extract juice (where to buy)

Salad:

4 cups baby greens
1 gold and 1 red beet, roasted, cooled and thinly sliced
12 slices prosciutto
8 oz Burrata cheese
1/2 cup roasted unsalted pistachio nuts

Place greens on platter, dress and toss. Place greens on individual plates. Lay three slices of prosciutto on a flat surface. Place 1-2 oz of burrata on prosciutto and then wrap around cheese. Set on greens. Top with thinly sliced roasted beets, alternating colors. Sprinkle with pistachios and drizzle little more dressing over the top.

Greens with Slow Roasted Beets, Prosciutto and Burrata Cheese with a Sweet Honey Lemon Vinaigrette

Sprinkle with sea salt (I use this) and freshly ground pepper to finish. Serve. Save extra beets and use them to make my avocado tacos the next day!

Greens with Slow Roasted Beets, Prosciutto and Burrata Cheese with a Sweet Honey Lemon Vinaigrette

For me, this is a meal…for my husband, not so much. Serve with this roasted chicken, the two together are perfect! And if you are still looking for a dessert, click!

Next post: Apple Pie Pops! Apple pie on a stick…not kidding. But you’ll miss it unless you subscribe! And please check out my cookbooks here and the “Winter Soups Cookbook” here.

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DISCLOSURE: I make a small profit (tiny really) from purchases made through affiliate links in this post. It allows me to keep this fabulous site up and running! Let it be noted that I only recommend products or services I have personally used myself and trust! Pinky swear!

 

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