Roasted Beet & Heirloom Tomato Salad

Recipe Summary

Recipe Servings: 4 servings
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 40 minutes

Ingredients

6 oz arugula
4 large heirloom tomatoes, cut in wedges
12 baby beets
2 oz prosciutto
2 large balls of burrata, cut in half to make 4 halves
1/4 cup Lucini® extra virgin olive oil
1/4 cup Lucini® 10-Year Gran Riserva Balsamic
2 tsp course sea salt

Instructions

Heat the oven to 400°F. Wrap each beet loosely in a piece of tin foil and place the wrapped beets on a baking sheet and roast for 30-40 minutes. Let the beets cool enough to handle and then use a paper towel to rub the skin of each beet away. Cut the beets in half and set aside.

Heat a nonstick pan over medium high heat. Place the prosciutto in the hot pan for 15-20 seconds, or until crisp. Set aside.

Meanwhile, in a small sauce pan, bring the balsamic vinegar to boil. Stirring constantly, cook the vinegar until reduced by half. Remove from the heat and set aside.

To assemble the salad:  Divide arugula, tomatoes and beets equally onto 4 plates. Place a piece of burrata on top of each salad with the prosciutto pieces. Drizzle each salad with extra virgin olive oil and balsamic and sprinkle with sea salt.

Roasted Beet & Heirloom Tomato Salad

Recipe by:Chef Julie Frans

As the Signature Chef at The Palms Hotel & Spa, Chef Juile Frans oversees the culinary concept throughout the hotel, with a focus on the hotel's signature restaurant Essensia Restaurant & Lounge. In her position Frans is responsible for the creation and execution of all restaurant menus, lounge and pool menus. Truly dedicated to providing products that are both good for the body and the environment, Frans culinary philosophy is completely in line with The Palms "inspired by nature" philosophy, reflecting a passion for healthier and whole food living. Her cuisine is inventive, globally-inspired and flavorful. At Essensia, menus follow a farm-to-table approach, offering a varied seasonal selection of global dishes made with premium ingredients and locally sourced produce, meats and seafood. Quarterly seasonal wine dinners, in cooperation with some of South Florida's finest purveyors of farm-fresh produce, are the highlight of Frans execution of Essensia's culinary concept.