Ingredients
300 g yellow beets
1/2 lemon
150 g kale
50 g hazelnuts
1 tbsp dried cranberries
2 slices of cured ham (bacon can be used instead)
Olive oil, salt and pepper
Preparation
Chop the hazelnuts and roast them on a dry frying pan
Set the hazelnuts aside for later.
Fry slices of cured ham until crisp
Leave them on absorbent paper.
Peel the yellow beets and cut them in ultra thin slices using a mandoline slicer (a peeler or grater can be used instead).
Sprinkle lemon juice over the thin beet slices to help them maintain the yellow colour.
Chop the kale finely and fry it in hot olive oil.
Turn down the heat and add yellow beets and lemon juice to the frying pan.
Let the salad simmer for a few minutes and adjust the taste with salt and pepper
Sprinkle the salad with dried cranberries, roasted hazelnuts and crisp ham.
Serve the yellow beet salad as a starter with Italian salumi or use it as a sidedish to accompany meat.
Yellow beets kale salad with crunchy nuts and fried prosciutto.
Italian Notes
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