Arugula Salad with Roasted Beets and Prosciutto

Do you want to take your salad game up a notch? This Arugula Salad with Roasted Beets and Prosciutto will have you and your guests feeling like they just dined at the nicest restaurant in town!

My co-worker recently had a birthday. She told us that her husband had taken her to this fancy restaurant where she had the most amazing salad. She said it was arugula topped with goat cheese and walnuts and some sort of dressing that she couldn't describe. But she deemed it delicious!

I haven't been able to stop thinking about that salad since she described it. So I decided to attempt my own version with a few delicious tweaks.

This salad turned out better than I could have imagined! Seriously. It always amazes me how simple ingredients can turn into something SO wonderful.

I was dining solo tonight, so I decided to treat myself. I made beef tenderloin, accompanied by this amazing salad, and in my opinion, the salad stole the show.

It's spicy, tangy, sweet, AND salty!

I just happened to have leftover roasted beets in the refrigerator from the night before, but you can easily roast your own and keep them for up to a week in the fridge. Here's how.

This arugula salad is simple to make, but it has an elegant vibe. Trust me on this! If you want to impress a date (maybe for Valentine's Day, it's just around the corner) or just want to treat your friends or family to an upscale treat, try this recipe. They will be so impressed!

Let's gather up the ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

• Arugula- Also known as Rocket Lettuce because it is slightly spicy and peppery

• Goat Cheese-Tangy and rich, and it goes so well with the sweetness from the beets. Don't skip this ingredient!

• Prosciutto- Salty bits of meaty goodness

• Roasted Beets- Cut into bite-sized chunks. They are sweet and add a vibrant color.

• Lemon- Juiced

• Extra Virgin Olive Oil- Use a good quality oil. It is the main component of this vinaigrette, so you want the flavor to shine.

• Salt and fresh cracked black pepper

• Dijon mustard- Your favorite brand

• Sugar

• Fresh garlic- Grated or pressed. You don't want any large pieces of garlic for this dressing

Now, let's make the dressing

This couldn't be easier. Just add the oil, lemon juice, salt, pepper, Dijon, sugar, and garlic to a Mason jar. Put the lid on tight and then give it a shake! This is how I like to make all of my salad dressings. Once it has emulsified, you can set it aside and build your salad.

Build the salad

Put the arugula in a large mixing bowl and add as much of the vinaigrette as you would like. You can store the rest right inside the Mason jar for up to 2 weeks in the fridge.

Toss until the arugula is completely coated in the lemony, garlicky dressing.

Portion the dressed greens onto plates. Now top with the sweet roasted beets, crumbled goat cheese, and salty Prosciutto. Drizzle a little more dressing on top, and you have a masterpiece!

OH MY GOSH, you guys! I'm telling you that you will feel like you've eaten in a five-star restaurant after eating this salad.

What to serve with this Arugula Salad with Roasted Beets and Prosciutto

Just look how gorgeous this is! Now grab a glass of wine and enjoy.

DID YOU MAKE THIS RECIPE?

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!