Best Prosciutto Wrapped Beets Recipes

Prosciutto-wrapped Greens image

Provided by Ms B.

Categories Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 lb mesclun or 1/4 lb arugula
kosher salt
fresh ground black pepper
2 tablespoons parmigiano-reggiano cheese, freshly grated
12 slices prosciutto, very thin

Steps:

In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
Taste for salt and pepper.
Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
Squeeze the greens together and roll the prosciutto into a tight log.
Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
Repeat with the remaining prosciutto and greens and serve.

Nutrition Facts : Calories 50.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 0.9, Sodium 25, Carbohydrate 0.1, Sugar 0.1, Protein 0.5

Scallop Kabobs with Beets and Prosciutto image

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 8

1 1/2 pounds baby beets, scrubbed, tops trimmed
2 pounds sea scallops, muscle removed
1/4 pound prosciutto, thinly sliced
4 sprigs fresh mint
2 lemons
2 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
1 teaspoon freshly ground pepper

Steps:

Fill a large saucepan with cold water. Add beets; bring to a boil. Reduce heat to simmer; cook until beets are fork tender, about 15 minutes. Remove from heat. Let cool slightly; rub away skins with a paper towel. Cut beets in half, and set aside.
Rinse scallops; pat dry. Wrap scallops in prosciutto, tucking a leaf or two of mint between prosciutto and scallop. Thread 4 scallops, alternating with beets, on each of 8 skewers. Squeeze juice of 1 lemon over skewers. Brush gently with some olive oil, and season with salt and pepper.
Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with oil as needed to prevent sticking, until cooked through, about 5 minutes, depending on heat of grill. Beets should be soft and slightly charred. Remove from grill; squeeze remaining lemon over skewers. Serve with condiments.