Marinated Haricots Verts with Prosciutto and Goat Cheese

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
15 min
Cook:
45 min

Yield:
1 serving
Level:
Intermediate

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
Directions
  • 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.


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