Marinated Haricots Verts with Prosciutto and Goat Cheese
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 385
- Total Fat
- 28
- Saturated Fat
- 11
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 20
- Cholesterol
- 42
- Sodium
- 938
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
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.