Fig, Golden Beet and Prosciutto Salad
This 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.
This crazy delicious salad came together as a bunch of leftovers. I had leftover golden beets from making my golden beet, carrot and turmeric smoothie. And I had leftover figs from making my blueberry chia pudding with figs, hazlenuts and maple syrup. Of course, I had the prosciutto and arugula in the fridge, because well, I kinda always have those things on the ready!
Each morning, it’s somewhat habit that I scour the fridge to see what needs to be used up first. I hate to let food go to waste and leftovers can make the best “new” meal when combined in previously unconsidered ways. That’s exactly what happened here!
But before diving into the recipe for this yummy, slightly sweet, slightly salty, fig, golden beet and prosciutto salad…I want to say a quick word about cooking the golden beets. Normally, with red beets I’ll roast them in the oven for about an hour. But I’ve found with golden beets that they’ll discolor (getting black edges) if I wrap them in aluminum foil and roast.
With an unrelentless “need to know why” mind, I’ve Googled this extensively to determine the “why” – and there’s actually several different theories. Some say it’s the aluminum foil, while others say it’s an oxidation issue. But there really is no consensus of opinion…which is not so helpful. Funny thing though, the yellow beets won’t discolor if you boil instead of roast. I’ve tested both methods. So that’s my recommendation for you! Whenever cooking golden beets, boil. And if cooking red beets, feel free to roast. There you have it!
Fig, Golden Beet and Prosciutto Salad with Fig Vinaigrette
- 6 cups arugula
- 12 figs, halved
- 8 slices prosciutto
- 4 golden beets
- 3 figs
- 1/3 cup olive oil
- 3 tbsp champagne vinegar
- 1 tsp shallot, finely diced
- 1 tsp dijon mustard
- pinch of salt and pepper
- 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.
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