This was a dish we came up with after having picked up some MASSIVE beets from the farmers market in Culpeper, Virginia when visiting my parents. They were about to go bad, and we were about to leave town, so we needed something that would be a fun and easy vehicle to cook them. For whatever reason, prosciutto came into my mind (because it’s like fancy bacon), and this was born. This used about half of our beet supply, with the other half going into a mason jar for pickled beet sticks.
This is super easy to do, and took maybe 20 minutes total prep and cook time. Good as a finger food or to put on a plate with a main dish, as you can see above.
2 large beets, washed and (partially) peeled
1 tsp coconut oil
6-8 slices of prosciutto
Preheat oven to 350ºF and rince, peel, and chop beets into sticks about 1/4″ in width and height. Add coconut oil to a pan and heat on medium heat to sauté the beet sticks.
Sauté for just about 3-4 minutes, enough to really draw out the color of your beets without making them soggy. Be sure to mix constantly. Remove from heat and allow to cool about 5 minutes.
Wrap 8-10 beet sticks per slice of prosciutto, and place into a glass baking dish.
Bake for 12-15 minutes.
Remove from oven, and either plate as an appetizer or along with your main course. This is a great addition to any meal.