Name: Parma Ham and Beet Salad
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 4 Medium beets; 125 g (4 cups) Rocket (Arugula); 150 g Prosciutto di Parma; 100 g (1/2 cup) Feta; 2 figs (sliced); 4 tbsp sweetened dried cranberries; 4 tbsp pomegranate seeds; 4 tbsp chopped pecans; Balsamic vinaigrette

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Parma Ham and Beet Salad is the perfect autumn and holiday salad. It is healthy yet feels indulgent with crumbly feta and salty Parma Ham. This colourful salad is perfect for entertaining. Suitable for Gluten-Free diets. Post includes Weight Watchers points.

Delighted to have teamed up with Parma Ham to bring you this recipe. Although it is a sponsored partnership, all opinions are my own.

Post may contain affiliate links. For more information, check my disclosure

It is finally time for some delicious autumn salads. You know, the kind that are still completely refreshing but with more earthy ingredients. Today I am making Parma Ham and Beet Salad.

Beets are often an unloved ingredient but they’re really soooooo good. And good for you. It’s time to rethink beets, folks. Beets are hearty and have a sweet earthy flavour to them whether eaten raw or cooked. When roasted, they have the texture similar to a potato.

Beets are soooooo easy to prepare and while the mini chefs were a little hesitant at first because it was fairly new they gobbled every last bit of my roasted beet salad. They even asked for seconds.

I’m incredibly grateful Parma Ham gave me the opportunity to tour their factory and provide inspiration. I looooooove Prosciutto di Parma. It’s the perfect addition to so many meals, like this delicious salad.

And folks, the sweet and salty Parma Ham is the perfect complement to the peppery flavour of the Arugula (also known as Rocket) and sweet earthy flavour of the roasted beets. Finished off with crunchy pecans, dried cranberries, crumbly feta and balsamic vinaigrette you’re basically eating autumn on a plate. This beet salad recipe is the one you have to try.

Roasted beet salad is perfect for a crowd when you double of even triple the recipe ingredients. If you need a delicious and filling salad to feed a crowd this holiday season, this is it. It’s customizable by swapping out a few ingredients, but the Parma Ham and beet flavour really shines through. The deep red beet colour will look beautiful on your holiday spread.

This recipe is practically effortless but full of hearty, sweet and earthy flavours. Are you ready to make delicious Parma Ham and Beet Salad? I’ll show you how…….

How to Make Parma Ham and Beet Salad Step by Step

Preheat the oven and wrap up beets in individual foil packets, then bake for 50 mins to 1 hr until tender.
Remove beets from oven, let cool, then peel and slice.
Assemble salad starting with rocket, Prosciutto di Parma, feta, figs, cranberries, pomegranate and pecans and finish with Balsamic vinaigrette to your taste.

Tips for Making Parma Ham and Beet Salad

While you can peel the beets before roasting, it’s much easier to peel the skin off the beets after they have been roasted and cooled.
Scrub the beets with water before roasting.
Fresh beets are best but you can substitute for pre-packaged beets in a pinch.
There are a few substitutions you can make to this recipe. First, if you prefer walnuts swap out the pecans. Goat cheese also is a creamy addition to your roasted beet salad in place of the crumbly feta cheese.
You can make the beets ahead of time and place in the refrigerator for later.
If you’d like to serve warm beet salad, cool the beets enough to handle but not completely. Seriously folks, don’t burn yourselves.

Health Benefits of Eating Beets

Beets don’t get the full love they truly deserve. They are very healthy and are a great vegetable to use in your dishes during the autumn and winter months.

Beets will bring you fiber, potassium and folate. In addition to the vitamins, there are no saturated fats or cholesterol in beets. Some researchers say that the red pigment, called betacyanin, may fight against the development of cancer cells as well as have a role in reducing inflammation associated with heart disease.

Ways To Prepare Beets

Beets can be eaten completely raw but if you’re not ready to dive into the raw beet, here are a few ways to prepare beets that will satisfy your taste buds.

Roasting beets bring out the sweet taste with a more concentrated flavor. It comes out with a tenderer, potato-like texture. This is my favourite way to prepare beets. It will take a little longer but the sweet concentrated beet flavour is so worth it in recipes like Parma Ham and Beet Salad. If you’re looking to try beets for the first time, I recommend roasting.
Boiling beets result in a more subdued flavor and a softer texture that can be used for different recipes.
Steaming is the fastest way of cooking beets and a rawer beet taste might remain.

What to Serve with Parma Ham and Beet Salad

Weight Watchers Points in Parma Ham and Beet Salad

There are 5 Freestyle Points in one serving of Parma Ham and Beet Salad.

Thank you for reading my Parma Ham and Beet Salad recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

Why You’ll Love Parma Ham

Parma Ham is all natural and made with simple ingredients that everyone can understand – pork, salt, air and time. There are absolutely no additives to the Parma Ham as it’s prohibited by law. It’s just delicious natural prosciutto flavour in every package. Yeap, guys – simple ingredients and that it is. If you love Parma Ham as much as I do then please do pop over to this Parma Ham and Garlic Butter Pasta recipe post.

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Assembled Parma Ham and beet Salad on a large white plate

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5 from 3 votes