Aperol-Orange Roasted Beet Salad with Crispy Prosciutto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring earthy roasted beets, a bright citrusy Aperol dressing, and salty prosciutto for a perfect balance of flavors. This mediterranean-inspired salads ready in about 45 minutes pairs medium (about 12 oz total) beets, Aperol, extra-virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (13 ratings) Prep: 20 min Cook: 25 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and thinly slice beets into 1/4-inch coins; toss with 1 tbsp olive oil, salt, and pepper, then spread on a parchment-lined baking sheet. Roast for 25 minutes until tender and caramelized, flipping halfway through.
  2. Step 2: While beets roast, whisk together 3 tbsp Aperol, 1 tbsp orange juice, 1/2 tsp lemon juice, and 2 tbsp olive oil in a small bowl until emulsified and smooth, then set aside.
  3. Step 3: Arrange 4 cups mixed greens on a plate, top with warm roasted beets, drizzle with 2/3 of the Aperol dressing, and scatter 4 slices prosciutto (crisped in a dry skillet for 1 minute per side) over the top.
  4. Step 4: Drizzle remaining dressing over the salad, sprinkle with 2 tbsp shaved Parmesan and a pinch of black pepper, and serve immediately.

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Frequently asked questions

How long does Aperol-Orange Roasted Beet Salad with Crispy Prosciutto take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aperol-Orange Roasted Beet Salad with Crispy Prosciutto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep aperol from drying out.

Can I substitute ingredients in Aperol-Orange Roasted Beet Salad with Crispy Prosciutto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aperol-Orange Roasted Beet Salad with Crispy Prosciutto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Aperol-Orange Roasted Beet Salad with Crispy Prosciutto?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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