| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 1 serving |
Ingredients
- 1 medium beet
- 1 cup haricots verts, trimmed
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 3 thin slices prosciutto
- 2 ounces goat cheese
- 3 tablespoons alfalfa sprouts or broccoli sprouts
Instructions
- Preheat the oven to 350 degrees F.
- Roast the beet until tender, about 45 minutes depending on size. Let cool, then peel. Slice into wedges and set aside.
- Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes. Immediately shock in an ice water bath.
- Drain the haricots verts and transfer to a bowl. Add the lemon juice and olive oil, and season with salt and pepper; toss to coat.
- Lay the prosciutto slices on a plate and top with the haricots verts.
- In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts.
- Crumble the goat cheese over the top. Garnish with the sprouts.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 385 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 20 g |
| Cholesterol | 42 mg |
| Sodium | 938 mg |
Reviews
Absolutely delicious!