Vegetable Charcuterie-Style Platter with Prosciutto

Name: Vegetable Charcuterie-Style Platter with Prosciutto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 chioggia beets (two-toned); 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

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Preparation 30 MIN

Cooking 25 MIN
Servings 6

Beets and turnips are served like charcuterie alongside tasty prosciutto in this gorgeous appetizer platter.

Ingredients
Preparation

Ingredients

2 chioggia beets (two-toned)
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

Preparation

Place a steamer basket at the bottom of a pot. Add just enough water to come up to the bottom of the basket. Cover the pot and bring to a boil. Place the beats in the basket and cover the pot. Steam over medium-high heat for 20 minutes. The beets will still be firm. Place the beets on a plate and let cool for 10 minutes.
Meanwhile, finely slice the turnip on a mandoline. Place the turnip slices on a plate and drizzle with the oil. In a small bowl, combine the paprika and ground fennel. Season lightly with salt. Season the turnips with the spice mixture. Set aside.
Peel the beets and finely slice on a mandoline. Place the beet slices on a plate and drizzle with the vinegar. Season with the pepper and fleur de sel.
On a board, alternate slices of prosciutto and vegetables folding them up into flower shapes as you go. Garnish with the herbs and micro greens.

Note

You can distinguish a white turnip from a regular turnip by its small size and violet-hued collar. White turnips have a subtle spicy bite. Don’t confuse them with rutabagas, which are generally larger, yellowish, have a violet collar and a more pronounced flavour.