Roasted Asparagus and Prosciutto Salad with Candied Beets and Burrata

Roasted asparagus, orange-candied beets, creamy burrata, prosciutto and oil-cured olives topped with crunchy Marcona almonds and focaccia croutons.

Appetizer/Shareable

Salads

Main Course

Prepare the Asparagus and Tomatoes
- Toss the asparagus and red onions with olive oil, salt and pepper. Roast at 375 F on a parchment lined sheet pan for about 10-12 minutes, until cooked and slightly golden.
- Toss the tomatoes on a baking tray, drizzle a little bit olive oil over the tomatoes and season with thyme and sea salt. Roast for 15 minutes.
Prepare the Candied Beets
- Toss the beets with olive oil and sea salt and roast at 375 F as well for about 15-20 minutes, until slightly tender.
- Melt the butter in a saucepan and add the orange juice and sugar, bring to a boil and allow to simmer for around 8 minutes until caramelized and thick. Remove from heat and combine in a bowl with the roasted beets. Transfer to a silpat lined sheet pan and cool.
Prepare the Salad
- Tear each burrata into 6 to 8 pieces (keeping the cream as contained as possible within the thicker outer shell of the cheese).
- For each portion, build the salad with each of the vegetables, season with salt and pepper, and drizzle with about 1.5 oz Hellmann’s Charred Tomato and Garlic Dressing.
- Add the prosciutto and burrata and garnish with the olives, Marcona almonds, focaccia croutons, basil and watercress.