This recipe from Cooking Light is a lovely summer supper that goes perfectly with a glass of rose. The prosciutto, goat cheese and Marcona almonds can (of course) be substituted with any type of salty/savory meats, or cheeses or nuts you have on hand.

Serves: 4

6 small golden beets, scrubbed and trimmed (about 1 lb.)
8 ounces fresh strawberries, hulled and halved
1 tsp granulated sugar
1/4 cup extra-virgin olive oil
3 Tbsp white balsamic vinegar
1 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp black pepper
6 ounces mixed baby lettuces, torn (about 6 loosely packed cups)
4 very thin prosciutto slices (about 1/2 oz. each)
2 ounces goat cheese – crumbled (about 1/2 cup)
1 ounce Marcona almonds, coarsely chopped (about 1/4 cup)


1. Preheat oven to 375°F.

2. Place beets on a large piece of heavy-duty aluminum foil and wrap tightly. Bake at 375°F for 1 hour to 1 hour and 15 minutes or until tender. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.

3. Line a small baking sheet with parchment paper. Place the strawberries in an even layer on the prepared baking sheet; sprinkle with sugar, and toss gently to coat. Add the baking sheet to the oven while the beets are cooking, and bake the strawberries for 15 minutes. Remove the strawberries from the oven and transfer them to a plate to cool. If you have very ripe berries,  you can skip this step and toss the halved strawberries into the salad when serving.

4. Combine oil, vinegar, mustard, salt, and pepper in a jar or bowl. Shake or whisk until emulsified.

5. Divide the lettuces evenly among 4 plates Top with beets, strawberries, prosciutto, cheese, and almonds. Drizzle evenly with vinaigrette.