Recipe- Crazy Delicious 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!

Ingredients

6 cups arugula
12 figs, halved
8 slices prosciutto
4 golden beets

Fig Vinaigrette

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

Method

* 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.