Beet and Rhubarb Salad with Parma Ham

Ingredients

• 2 cooked beetroot (pre-cooked and peeled)
• 2 Blood oranges
• 2 stalks rhubarb
• 1 bundle radishes
• 8 slices Parma ham
• chopped parsley (for garnish)
• 2 red chicory
• 1 tbsp red wine vinegar
• 1 tbsp Lemon Juice
• sugar
• Salt
• pepper (ground)
• 2 tbsp grape seed oil

Instructions

1. 1.

   Separate the chicory into individual leaves, wash and drain. Fillet the blood oranges, catching any dripped juice. Peel the rhubarb and cut diagonally into 2-3 cm pieces. Cook in lightly sweetened water until just tender, then drain and cool. Clean the radishes, wash and quarter or eighth depending on size.

2. 2.

   Cut the beetroot into bite‑sized strips. Whisk together vinegar, lemon juice, salt, sugar, pepper, and oil to make a vinaigrette. Mix beetroot, rhubarb, radishes, and oranges, then toss with the vinaigrette. Arrange on chicory leaves, top with Parma ham slices, and sprinkle with parsley.