With a lot of leftovers, I put up this insanely wonderful salad. And the fig, golden beet, and prosciutto salad turned out to be very fantastic.
I have to say, this salad is an absolute winner, and it came together as a result of some leftover ingredients. I had some golden beets left from making my golden beet, carrot, and turmeric smoothie, and I also had some figs left over from making my blueberry chia pudding with figs, hazelnuts, and maple syrup. I always have prosciutto and arugula on hand, so I decided to put all these ingredients together and see what happens.
Before we get into the recipe for this sweet and savory fig, golden beet, and prosciutto salad, I want to share a quick tip on cooking golden beets. I usually roast red beets in the oven for about an hour, but I've found that wrapping golden beets in aluminum foil and roasting them can cause them to discolor and develop black edges. Being the curious cook that I am, I did some extensive Googling to find out why this happens.
Some theories suggest it's due to the aluminum foil, while others point to an oxidation issue. Unfortunately, there doesn't seem to be a consensus on this topic, which isn't very helpful. But here's a fun fact: unlike red beets, yellow beets won't discolor if you boil them instead of roasting them. All you have to do is wash and cut off the stems of the golden beets, then bring a pot of water to a boil and gently drop in the beets. Boil for 30-40 minutes or until the beets can be easily punctured with a knife.
Remove them from the pot and let them cool for a few minutes, then peel and slice into small chunks before placing them in the refrigerator for 10 minutes to cool. Trust me, the combination of golden beets, figs, prosciutto, and arugula is absolutely mouthwatering, and the flavors come together beautifully. If you have these ingredients on hand, give this recipe a try – you won't regret it!
How to Refrigerate Fig, Golden Beet, and Prosciutto Salad:
The salad should be kept in the refrigerator in an airtight container if you want to eat it within the next several days. Arugula leaves that have withered or become sticky should be removed first. After that, put the salad in the container and seal it with a lid or piece of plastic wrap. For up to 3–4 days, it will keep nicely in the refrigerator.
How to Freeze Fig, Golden Beet, and Prosciutto Salad:
While you should eat this salad fresh, you may freeze it if necessary. It's crucial to remember that after the salad has thawed, its texture and flavor can suffer. To freeze, place the salad into an airtight bag or container and squeeze out as much air as you can before securing it. Place the container in the freezer and give it a date label. It can last for up to two to three months.
How to Reheat Fig, Golden Beet and Prosciutto Salad (If Required):
This salad doesn't need to be warmed up and is best served cold. But you may heat it in the microwave for 30 seconds or in a skillet over medium heat for 1-2 minutes if you want it somewhat warm.
In conclusion, this salad made of figs, golden beets, and prosciutto is a fantastic way to use up any leftovers you may have in your refrigerator. It is the ideal light lunch or dinner since it is somewhat sweet and salty. The salad is given a distinctive flavor and texture by the golden beets, which are nicely complemented by the figs and prosciutto. You may prepare the salad ahead of time and eat it whenever you want by following the cooking and storage recommendations.
What other ingredients can I use in this salad instead?
The figs and golden beets may both be swapped out with other fresh or dried fruits such apples, pears, or cranberries. Prosciutto can be substituted with bacon, ham, or turkey.
Can I garnish this salad with something else?
Absolutely! Any number of sauces, including balsamic vinaigrette, honey mustard, or even a citrus dressing, would go nicely with this salad.
Can I include other veggies in this salad?
Absolutely, you are welcome to add more veggies to this salad to give it more taste and crunch, such as cucumbers, carrots, or cherry tomatoes.