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.

Ingredients per serving
Prepare the Asparagus and Tomatoes
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Green asparagus, trimmed 2.0 lbs
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Red onion, quarters 1.0 lb
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Olive oil, as needed
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Salt and Pepper, to taste
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Red vine tomatoes, halved 1.5 lbs
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Thyme, fresh 2.0 Tbsp
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Sea Salt, As Needed
Prepare the Candied Beets
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Baby beets, washed, halved 1.0 lb
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Butter 10.0 Tbsp
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Orange juice 1.0 cup
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Sugar 0.33 cup
Prepare the Salad
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Burrata, drained 2.0 lbs
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Prosciutto, raw 1.0 lb
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Oil-cured olives, drained 6.0 oz
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Marcona almonds, roasted 5.0 oz
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Focaccia croutons, roasted 6.0 oz
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Basil, fresh, torn 2.0 oz
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Watercress, trimmed and washed 4.0 oz
Preparation
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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.
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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.
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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.