Vegetable Charcuterie-Style Platter with Prosciutto

Ingredients

• • 2 chioggia beets (two-toned), unpeeled
  • 1 white turnip (see note), peeled
  • 1 tbsp (15 ml) olive oil
  • ½ tsp sweet paprika
  • ½ tsp fennel seeds, ground
  • 2 tbsp (30 ml) white balsamic vinegar
  • ½ tsp black peppercorns, cracked
  • 6 oz (170 g) prosciutto, thinly sliced
  • 2 tbsp chervil, finely chopped
  • 1 tbsp chives, finely chopped
  • Fleur de sel, to taste
  • Micro greens of your choice, for serving