Roasted Beet & Heirloom Tomato Salad

Roasted Beet & Heirloom Tomato Salad

www.californiaoliveranch.com

View full recipe on www.californiaoliveranch.com

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Cooking tools:

  • Oven
  • Aluminum foil
  • Baking sheet
  • Paper towel
  • Nonstick skillet
  • Stove
  • Saucepan
  • Chef's knife
  • Cutting board
  • Spoon
  • Plate

Ingredients

  • 6 oz arugula
  • 4 large heirloom tomatoes, cut in wedges
  • 12 baby beets
  • 2 oz prosciutto
  • 2 large balls of burrata, cut in half to make 4 halves
  • 1/4 cup Lucini® extra virgin olive oil
  • 1/4 cup Lucini® 10-Year Gran Riserva Balsamic
  • 2 tsp course sea salt

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