Prosciutto Salad with Beets and Goat Cheese
This Prosciutto Salad with Beets and Goat Cheese is made with crispy prosciutto! It’s easy, colorful, and quick, with delicious fall flavors!Assembly time: 15 minutes (time may vary up to 90 minutes to include cook and chill time if you’re roasting the beets yourself)
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.