Prosciutto and beetroot salad

This is a really strange recipe.  When I came across it in Marie Claire: 10 Years of Great Food, it sounded odd but I was curious to see what it turned out like.

It does actually work – the sharpness from the vinegar, saltiness from the prosciutto, earthiness from the beetroot and richness from the boiled egg – it all comes together to make a very interesting and bizarre mouthful.  It’s a good, healthy recipe with great colours and textures.

 

Prosciutto and beetroot salad

 

Prosciutto and beetroot salad

 

Ingredients

2 ripe roma (plum) tomatoes, diced

1/2 red onion, diced

1 Lebanese (short) cucumber, diced

1 Tbsp salted capers, rinsed and drained

1 tsp red wine vinegar

8 slices of prosciutto, cut in half

1 large beetroot, peeled and grated

2 hard boiled eggs, grated

2 Tbsp finely chopped flat-leaf (Italian) parsley

3 Tbsps extra virgin olive oil

 

Method

Put the tomato, onion, cucumber, capers and vinegar in a bowl and toss together.

Arrange the prosciutto on a round serving platter and pile the beetroot in the middle.  Spoon the tomato salad over the beetroot, then top with the egg.  Sprinkle with the parsley, season with freshly ground black pepper and drizzle with the olive oil to serve.

 

Prosciutto and beetroot salad

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