Prosciutto Salad with Beets
This Prosciutto Salad with Beets and Goat Cheese is made with crispy prosciutto! It’s easy, colorful, and quick, with delicious fall flavors!
Have you ever made a salad with crispy prosciutto and goat cheese? And you serve it on a bed of beautiful roasted beets? Grab this quick method for how to roast beets, and slice and serve!
Prosciutto Salad
Friends, we love crispy prosciutto. It’s basically a thin, salty bacon. It doesn’t take long to bake in the oven, and it crisps up beautifully, easy to break into pieces for your salad. It’s also scrumptious sprinkled on scrambled eggs! Or, for summer, you can actually crisp up the prosciutto for this Burrata Melon Strawberry Salad! YUM!
How do you make crispy prosciutto?
We broil it. It’s much easier than frying it.
- Preheat broiler to high and lay the prosciutto sheets onto a baking sheet in a single layer. Set the baking sheet under the broiler for 2-4 minutes, depending on the broiler. Keep an eye on the prosciutto to make sure it doesn’t burn. The sheets will begin to darken in color and sizzle. Remove the sheets from the oven and place on a paper towel—like bacon, they will stiffen and crisp up as they cool.
- Next, break apart into large pieces.
Why we love this Prosciutto Salad with Beets and Goat Cheese
For this recipe, you can cook up a golden beet salad with crispy prosciutto, and then add goat cheese, for the best fall salad. It’s also a gorgeous salad!
Use a variety of beets, like golden beets, candy stripe, white, and red—we love their stunning, vibrant, contrasting colors.
Use a spicy olive oil (one that is on the greener side), because it adds an acidic bite that contrasts with the sweet beets, creamy goat cheese, and herbaceous thyme.
Ingredients for golden beet salad with crispy prosciutto
Let’s get started with these ingredients:
- Large beets: use a variety of colors, like red and golden
- Goat cheese: make sure it’s chilled
- Prosciutto
- Fresh thyme
- Olive oil to garnish
Tips for roasting beets
Follow these steps for How to Roast Beets, for the perfect, lightly caramelized, tender beet flavor. Serve as a side dish, on a salad, or appetizer platter.
For this salad, I recommend making it the night before, so that the beets are cooked, peeled, chilled, and ready to slice.
Broil the Prosciutto
- Preheat broiler to high and lay the prosciutto sheets onto a baking sheet in a single layer. Set the baking sheet under the broiler for 2-4 minutes depending on the broiler. Keep an eye on the prosciutto to make sure it doesn’t burn. The sheets will begin to darken in color and sizzle. Remove the sheets from the oven and place on a paper towel—like bacon, they will stiffen and crisp as they cool.
- Break apart into large pieces.
- On a large platter, layer the sliced beets and top with crumbled goat cheese, prosciutto pieces, olive oil, and thyme.
Tips and substitutions:
- You can add crispy cooked bacon in place of the prosciutto.
- Don’t worry if you can’t find the beautiful variety of colored beets at the market. Most markets will carry red beets and the salad is just as good if you’re only using one variety.
- Swap out the goat cheese for feta cheese.
- Depending on the beets you use, store-bought or home roasted, the salad may need a few cracks of salt.
- Add pickled apples, pistachios, or your favorite nuts to this salad.
- If you want to stretch it, serve on a bed of fresh arugula.
- Omit the prosciutto for a vegetarian version.
- Serve chilled as an appetizer or a side salad.
We’re saying this is a next-level salad. It’s so good, unique, and full of flavor. Honestly, it’s my new favorite fall salad.
ENJOY!
More salads with prosciutto that you may enjoy:
Prosciutto Wrapped Mango Salad
Make Your Own Burrata Salad Board
Get the Recipe:
Prosciutto Salad with Beets and Goat Cheese
Ingredients
- 3-4 large beets, cooked and thickly sliced
- 3-4 oz goat cheese, chilled, about ½ c crumbled
- 4 slices prosciutto
- 1 thyme and olive oil to garnish
Instructions
- Preheat broiler to high and lay the prosciutto sheets onto a baking sheet in a single layer. Set the baking sheet under the broiler for 2-4 minutes depending on the broiler. Keep an eye on the prosciutto to make sure it doesn’t burn. The sheets will begin to darken in color and sizzle. Remove the sheets from the oven and place on a paper towel—like bacon, they will stiffen and crisp as they cool.
- Break apart into large pieces.
- On a large platter, layer the sliced beets and top with crumbled goat cheese, prosciutto pieces, olive oil, and thyme.
- Serve chilled as an appetizer or a side salad.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
