Beet salad with cheese and prosciutto

It is a fairly simple salad that has a very mild and interesting flavor. This recipe is taken from the transmission unsurpassed Ilya Lazerson – “Breakfast in bed”. And really it is great for Breakfast – a light and yet hearty by the presence of Parma ham. In a classic combination of beets and feta […]

It is a fairly simple salad that has a very mild and interesting flavor. This recipe is taken from the transmission unsurpassed Ilya Lazerson – “Breakfast in bed”. And really it is great for Breakfast – a light and yet hearty by the presence of Parma ham. In a classic combination of beets and feta cheese, which has a fairly sharp taste of the cheese is replaced with cottage cheese, which gives this salad a great sweet taste and does not cover the taste of the prosciutto. The combination of the sweet taste of roasted beets with cottage cheese is complemented and underlined by the acidity of the tomatoes and the bitterness of olive oil. Optionally, you can enhance the sour taste by adding lemon juice.

Ingredients for “Beet salad with cheese and prosciutto”:

  • Beets


    100 g

  • Cheese

    (need dry, grainy, crumbly cheese)

    70 g

  • Ham

    (Parma ham – prosciutto)

    50 g

  • Tomato

    (can be cherry tomatoes)

    100 g

  • Parsley


    5 vetos.

  • Olive oil

    (Extra Virgin – 1 tablespoon and Extra Light – 1 tbsp)

    2 tbsp

  • Lemon juice

    (optional)

    0.5 tbsp

  • Salt


    0.5 tsp.

  • Black pepper

    (ground)

    0.5 tsp.

Cooking time: 15 minutes

Servings: 1

The recipe for “Beet salad with cheese and prosciutto”:

You can bake beets in the oven and cut into cubes or make as I did. To cook the beets I do not recommend, because baked beetroot has a rich, slightly-sweet flavor that harmonizes well with the other ingredients.

Raw beets cut into dice 1 cm, spread on a sheet of baking paper and sprinkle with olive oil for frying (Extra Light because it will heat up) – so that the cubes do not stick together when baking. You can use any refined vegetable oil.

Wrap the beetroot in baking paper “candy” and put it in the microwave (1800 watts) for 3 minutes. Then put in a bowl.

Finely chop the parsley and add to medium bowl with beets

Tomatoes cut into medium-sized pieces (2 cm). If you take cherry tomatoes, then cut in half or even into quarters if large. Add in the bowl with salad

Parma ham cut into medium size pieces – 2 cm and add to the bowl with salad

Add the cheese, olive oil (Extra Virgin), and optionally, lemon juice. Pepper, salt and stir.

The salad is ready. When serving, I decided to decorate it on top with a few parsley leaves and cherry tomatoes in addition to the usual tomatoes.

Bon appetit!

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